Simply Gluten-Free & Dairy-Free by Grace Cheetham

Author:Grace Cheetham
Language: eng
Format: epub
Tags: Simply Gluten-Free & Dairy-Free
ISBN: 9781848991293
Publisher: Watkins Media
Published: 2013-10-03T16:00:00+00:00

Apricot, Yogurt and Honey Cake

Soya yogurt has a delicious, tangy taste and a smooth, creamy texture when blended. Here it adds moisture and velvety thickness to the cake mixture – and makes a cool, light topping.

Makes 1 cake (10–12 slices) Preparation time 15 minutes Cooking time 50 minutes

150g/5½oz dairy-free margarine, softened, plus extra for greasing

125g/4½oz/¾ cup fruit sugar or caster sugar

2 eggs, beaten

1 tsp vanilla extract

4 tbsp clear honey

250g/9oz/heaped cup unflavoured soya yogurt

100g/3½oz/heaped ½ cup rice flour

50g/1¾oz/scant ½ cup gram flour

50g/1¾oz/⅓ cup maize flour

2 tsp gluten-free baking powder

½ tsp xanthan gum

150g/5½oz/scant 1 cup unsulphured dried apricots, finely chopped

TOPPING:

100g/3½oz/½ cup unflavoured soya yogurt

2 tbsp clear honey

1 Preheat the oven to 180°C/350°F/gas 4 and lightly grease a deep 20cm/8in cake tin with dairy-free margarine and line the base with baking parchment. Using an electric mixer, beat the dairy-free margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the eggs, a little at a time, until well mixed, then beat in the vanilla extract, honey and soya yogurt.

2 Sift the flours, gluten-free baking powder and xanthan gum into the mixture and fold in, then fold in the chopped apricots. Make sure the mixture is well mixed, but take care not to overmix it. Pour it into the tin.

3 Bake for 30 minutes, then cover with baking parchment to prevent the cake from overbrowning. Bake for another 15–20 minutes until firm to the touch and cooked through.

4 Meanwhile, prepare the topping. Using a whisk or hand-held electric mixer, whisk the yogurt and honey together in a bowl until smooth. Keep cool in the fridge until needed.

5 Remove the cake from the oven and leave to cool for 5 minutes, then remove from the tin, transfer to a wire rack and leave to cool completely. Once cooled, spread the topping over the cake and serve. Store any leftover cake in the fridge.

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