Apricot & Almond Ginger Cake

Gluten Free Apricot & Almond Ginger cake.jpg

There's never a reason needed for baking a cake, great with afternoon tea or to take as fuel on winter walks with a thermos of chai... this is light, moist and autumnal in flavour adapted from Harry Eastwood's Sunken Apricot and Almond recipe. 


Serves 10
200gm Grated Pumpkin
200gm Ground almonds
10 soaked organic apricots
100gm Brown sugar cane or rice syrup
60gm Rice flour
3 eggs
1 tsp Almond Essence
2 tsp Baking powder
2 tsp Ginger spice
1 tsp Four spices
1/4 tsp salt


Preheat the oven 180*C /350*F or gas mark 4

Using a 23cm diameter loose bottomed tin or ten 8cm x 5 cm loose bottomed fluted tart tins, place parchment paper at the base.

Whisk the eggs, sugar and baking powder together for 4 mins until firm in consistency. Add pumpkin, ground almonds, rice flour, spices, salt and almond essence and gently fold in together. When mixture is even consistency place into baking tin. Then place apricots around the top edge. 

Place in the oven for 45 mins for large tin and 35 mins for individual smaller tins. 

When ready, remove from oven. Leave to cool for 3 - 5 mins and place a spatula or knife around the edge to loosen the cake before opening the sides. 

This is very tasty served with apricot and ginger ice-cream or Creme Fraiche. 

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