Apricot & Almond Cake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

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Parve, dairy free, vegetarian,

Surprisingly this cake is a rich gold colour, unlike the picture which I admit is not as good as the cake is and rises quite well. The recipe quantity is sufficient for 2 cakes baked in 900g (2lb) loaf tins. Making it easy to slice and freeze. I tend to have one on the go and one in the freezer. It's quite nice as a breakfast on the run. I use slightly more water in the imperial measures.

If you can't get un-sulphured dried apricots use the ordinary dried ones. By the way this works well with dried peaches too.

375g (12oz) ground almonds (almond meal)
125g (4oz) potato flour (sieved see below- very important)
240ml (8fl oz) sunflower oil
125g (4oz) granulated sugar
125g (4oz) dried un-sulphured apricots
30ml (1fl oz) apricot brandy - optional
60ml (3fl oz) water
5 large (4 large) eggs
1 level tsp bicarbonate of soda

Preheat the oven to moderately slow 300ºF, 150ºC, 140ºC Fan, Gas Mark 3. Line 2 loaf tins with greaseproof or liners.

Chop the apricots and place in a large mixing bowl, sieve the flour over these and stir briefly this helps separate the sticky dried fruit and lightens the flour. Add the rest of the dried ingredients.

Break the eggs in a cup one at a time to check and add to the dried ingredients together with the water, oil and brandy. Beat well to form a stiff cake batter that will still drop from a spoon

Divide between the tins and bake in the middle of the oven for 35 minutes until a tooth pick inserted in comes clean.

Turn off oven and allow resting for a further 5 minutes before removing and cooling on a rack.

If you have used a liner lift this out of the tin or you will find the tin is wet and the cake does not cool as quickly

Gluten Free Apricot & Almond Cake