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Gluten-free apricot cake

This gluten-free apricot cake is a very simple teacake, popular in Middle-Europe (normally made with wheat flour or white caster sugar - see thetraditional apricot cake recipe>>). You can make it with butter or dairy-free alternative too. Ideal with afternoon tea or with mid-morning coffee.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g soft butter or dairy-free spread
  • 150 g muscovado sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 lemon zested
  • 225 g self-raising gluten-free flour
  • 6 fresh apricots approx.

Method
 

  1. Preheat the oven to 180°C.
  2. Grease a rectangular cake pan and line it with baking paper.
  3. Cream the butter and sugar, then add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
  4. Sift the flour into the batter and combine, then transfer it into the cake tin.
  5. Cut the apricots in half and remove the stones. Arrange the apricot halves, cut-side down, on top of the batter.
  6. Bake for 30-35 minutes in the middle of the oven or until a skewer inserted in the middle of the cake comes out clean. Cover the tin with foil if the cake browns too quickly.
  7. Cool the cake in the tin, then transfer it to a wire rack.
  8. When the cake has completely cooled, cut it into squares and dust with icing sugar just before serving.