Ingredients
Crumble:
1/4 cup gluten-free flour
1 teaspoon ground cinnamon
3 tablespoons caster sugar
25g cold butter, cubed
Cake:
1 cup gluten-free flour
1 teaspoon baking powder
1/4 cup sugar
1 teaspoon ground cinnamon
2 eggs
3 tablespoons milk
1 teaspoon vanilla essence
75g butter, melted
5-7 ripe apricots
DIRECTIONS:
- Preheat the oven to 180°C.
- Grease and line the base and sides of a 20cm round spring form cake pan.
- Place the dry crumble ingredients in a large bowl. Rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs. Place aside.
- To make the cake, place the flour, baking powder, ground cinnamon and sugar in a large bowl. Mix well.
- Whisk together the eggs, milk, vanilla and melted butter in a small mixing bowl. Gently stir into the dry ingredients until just moistened. Spoon into the prepared cake pan.
- Halve and stone the apricots. Arrange on top of the cake mixture cut-side up and sprinkle evenly with the crumble.
- Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
- Cool in the pan on a wire rack. Serve warm or at room temperature with cream or yoghurt.
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