A tangy de­light.

The Northern Advocate - - Bite -


■ Crumble: 1⁄4 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

■ 1⁄4 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.

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