Sticky Apricot Cake - - 8 inch cake
- for the Cake
- 175g chopped dried apricots (not presoaked, ready for eating – they will not give your cake enough flavour)
- 1 tsp bicarbonate of soda
- 350g gluten free self raising flour
- 225g soft light brown sugar
- pinch salt
- 1 tsp baking powder
- 100ml coconut oil, melted or sunflower oil
- 15ml white vinegar
- 320ml soya milk or 260ml water
- few drops of vanilla extract
- for the Topping
- 60g dairy free margarine
- 35g demerara sugar
- 35g golden syrup
- 15ml soya or almond milk
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Line an 8 inch cake tin with baking parchment. Preheat oven to 180°c / gas mark 4.
Cut the apricots into small pieces and place them into a small saucepan with the bicarbonate of soda. Just cover the apricots with water. Bring to the boil, stirring to stop the apricots sticking to the pan. Turn off the heat and leave the apricots in the pan.
Mix all of the dry ingredients together in a large bowl.
Measure together the wet ingredients then stir into the dry ingredients with the apricots and juice. It should be the consistency of a smooth thick batter.
Pour into the cake tin and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 10 minutes in the tin before carefully turning out onto a plate then onto a cooling wire so it cools the right way up ( The sponge could break in half if you leave it to cool upside down).
While the cake is still warm make the topping.
Place all of the ingredients into a saucepan, stir to the boil and simmer for 2 minutes. Pour all over the cake and leave to set.
Using soya milk gives the sponge more flavour but is quite a dense cake. For a lighter sponge use water instead.