Stone crazy

Rotorua Daily Post - - Bite -

chicken. Serves 2.


A tangy de­light.


■ Crum­ble: cup gluten-free flour ■ 1 tsp ground cin­na­mon

■ 3 Tbsp caster sugar

■ 25g cold but­ter, cubed

■ Cake: 1 cup gluten-free flour

■ 1 tsp bak­ing pow­der

■ cup sugar

■ 1 tsp ground cin­na­mon

■ 2 eggs

■ 3 Tbsp milk

■ 1 tsp vanilla essence

■ 75g but­ter, melted

■ 5-7 ripe apri­cots


Pre­heat the oven to 180C.

Grease and line the base and sides of a 20cm round spring­form 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. 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.


You only eat the skin of pre­served lemons.


■ 350g red onions, diced

■ 350ml red wine vine­gar

■ 1 cup sugar

■ 1kg red plums

■ 70g pre­served lemons (skin only), diced

■ 1 Tbsp each: ground mixed spice, grated root ginger


Place the onions, vine­gar and sugar in a large saucepan. Bring to the boil and sim­mer for about 15 min­utes or un­til the onions are soft.

Mean­while, halve, stone and chop the plums. Add to the saucepan with the diced lemon skins, mixed spice and ginger. Sim­mer on low heat for about 40 min­utes, un­til thick.

Pour into hot ster­ilised jars right to the top. Seal while hot. Makes about 5 cups.

Jan Bilton

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