chicken. Serves 2.
GLUTEN-FREE APRICOT CRUMBLE CAKE
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.
PLUM & PRESERVED LEMON CHUTNEY
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.