This cake gluten-free apricot was all a discovery. As you know one of my nieces is gluten intolerant so when we have a family meal I try to prepare something that she can take because the poor stays without dessert often.
This recipe was not e reality without gluten, but I decided to give it a try. As I have already told you, I'm very fond of having a meal of many kinds, so I decided to try mixing different flours and bingo! He left a receton.
The cake is soft and nothing caked and enjoyed my sobri of it, cute your dessert with a scoop of ice cream.
To do this I used a removable mold, but if you don't have one you can do it in a mold of normal though in that case almost that easy to put apricots in the bottom of the pan to unmold it easier. A cake with a lot of flavor and perfect texture that become part of family gluten-free recipes. Let's go for the recipe!
- 60 ml sunflower oil
- 5 egg yolks
- 1 teaspoon pure vanilla extract
- 125 g of organic cane sugar
- 55 g of organic rice flour
- 50 g organic coconut flour
- 40 g of flour of oats (I used whole oat flour but you can use also normal)
- 1 teaspoon and a half of baking powder, gluten-free
- 1/2 teaspoon fine salt
- 6 apricots
For the meringue
- 5 egg whites
- 30 g of organic whole cane sugar
- 1/4 of cream of tartar
Utensils used in the preparation of the recipe are of Revol, my favorite brand of porcelain tableware. It is also wood cake plate so beautiful appearing in photos
Preheat the oven to 170 degrees and grease the well (I used one removable 18 cm and it came out very high, but the ideal is 20 cm). Cut apricots into wedges (each apricot out 6 slices approx.) and book
In a bowl, mix oil, sugar, egg yolks and vanilla. Beat well until mixture is frothy. Place a colander over Bowl and sift the flours, salt and yeast. Continue beating until the mixture is very fluffy.
In another bowl of electric mixer, beat the egg whites with the cream of tartar on high speed until soft peaks. When begin to froth, very gradually add the sugar and continue beating until loud peaks (about 3 minutes).
Slowly mix the whites with the mixture of egg yolks and flour with a spatula. It must be done with soft and enveloping movements so that whites will not fall and the mixture is still spongy. Carefully pour the mixture into the mould.
Place the apricots over the cake slices (place them on the edges and only a few in the Center to avoid in the Center it from sinking) and bake for about 40 - 50 minutes (I it had about 55 because the cake came up much and took her longer to cook. If you use a 20 cm mould you need only 40-45). Let cool completely before removing from pan.
- You can use a non-detachable mould but in that case do not put fruit and simply desmoldas it turning.
- Add a handful of your favorite nuts and serve with vanilla ice cream
- Preparation time - 1 hour
- Difficulty: easy
- Servings: 8