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Almond cake with orange and apricot

This almond cake with orange and apricot is totally flourless. But not only is it gluten-free, it can also be dairy-free too if you use pure vegetable margarine e.g. sunflower. It's very moist, so I just dust it with icing sugar and sprinkle some orange zest over it, but you can spread butter-cream on the top or glaze it with some orange syrup. It's perfect for afternoon tea and kids' parties!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 oranges juice and zest preferably organic
  • 200 g dried apricots
  • 100 g butter or dairy-free margarine
  • 100 g fine cane sugar
  • 4 eggs
  • 200 g ground almonds
  • 200 g fine polenta or maize flour
  • 1 tsp baking powder gluten-free

Method
 

  1. Pour the orange juice into a jug and add enough cold water to make 250 ml liquid.
  2. Add the apricots to a pan, pour in the juice. Bring to the boil, then cook for 10 minutes until the apricots become soft. Cool, then blend it into a smooth purée.
  3. With an electric whisk beat the butter, sugar and orange zest. Add the eggs one-by-one, whisk gently.
  4. Stir in the purée, then gently fold in the ground almonds, polenta and baking powder.
  5. Grease and line the base of a cake tin (about 22 cm).
  6. Tip the batter into the tin and even out the surface.
  7. Bake for about 45 minutes in a preheated oven at 180°C.
  8. Insert a skewer into the middle, if it comes out clean, the cake is cooked through. If not, bake it for another 5-10 more minutes. Do the skewer test again.
  9. Leave the baked cake in the tin to cool for about 10 minutes then turn it onto a wire rack.
  10. Let it cool completely before serving.