Gluten Free Apricot & Almond Cake

 

Ingredients

  • 10 fresh apricots
  • 250g (9oz) ground almonds
  • 5 eggs
  • 120g (4oz) caster sugar
  • 85g (3oz) unsalted butter, melted
  • 60g (2oz) crème fraîche
  • 3 tablespoons Roots & Wings Organic Velvety & Fully Flavoured Apricot Jam
  • 2 tsp organic vanilla extract
  • 30g (1oz) pine nuts
  • Icing sugar for dusting

Method:

Preheat oven to 185°C/ 375°F / Gas 4.
Line a buttered cake tin (20cm / 8 inch) with parchment paper.
In a large bowl, combine the ground almonds, sugar, eggs, melted butter, crème fraîche, Apricot Jam and vanilla extract. Mix until smooth.
Wash the apricots, cut them in half and remove the stone. Set aside some apricot halves for decoration and cut the rest into small cubes. Add the apricot cubes to the dough. Pour the cake batter into the cake tin. Place the apricot halves in a circle on top of the cake and sprinkle with the pine nuts.
Bake for 40-45 minutes. Remove from the oven and let the cake cool on a wire rack. Remove from the tin while still warm and dust with icing sugar.