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Gluten free apricot and almond cake

Gâteau à l'abricot et aux amandes sans gluten

Would you like to have a nice gluten free apricot and almond cake this summer? Nothing better for a little freshness for dessert or for a snack, right? It’s your turn to play. It’s really not complicated, and it’s delicious!

gluten free apricot and almond cake

For 4 people, you are going to need:

  • 70g almond powder
  • 70g rice flour
  • 40g of corn or potato starch, according to your taste
  • 1/2 teaspoon salt
  • 1/2 tsp gluten-free baking powder
  • 100g of soft butter, try to take it out 1:00 beforehand from your fridge so that it is neither too hard nor too liquid for the preparation.
  • 80g cane sugar if possible, otherwise brown sugar works too.
  • 3 whole eggs
  • 700 g apricots, washed
  • 20g slivered or powdered almonds

STEP 1: Start by preheating your oven to 175°, then butter your pan and add a piece of baking paper on top. That way it won’t get stuck!

STEP 2: Take a small bowl, and mix together the almond powder, rice flour, starch, salt, and baking powder.

STEP 3: It’s going to take a little strength in the arms! So, first, take another bowl, and beat the butter and sugar together. When the texture seems fairly homogeneous, add an egg 1 by 1, while mixing vigorously, or use a mixer (it will probably be easier).

STEP 4: When everything is well mixed, add your preparation from step 2, and mix well by hand or with a mixer to obtain a smooth and homogeneous result.

STEP 5: It’s up to you, depending on the size of your mould. Cut the apricots in half and peel them. Keep whole apricot halves to put them at the end on top of the cake. Keep enough to cover at least 1/2 of your cake. The rest, cut them into small pieces and incorporate them into your preparation of step 4. Mix well.

STEP 6: Now, pour your dough into your pan trying to be as homogeneous as possible. Use a spatula or a spoon to smooth the cake. Add your half apricot on top of your cake and then sprinkle with your almonds.

STEP 7: Cook 30 min, then cover with aluminum foil for another 25 min. Let cool at least 15 minutes before un moulding! And there you have it, you will be able to enjoy a good gluten free apricot and almond cake!

Bon appétit!

For more gluten free recipes, it’s right here !

Chloé

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