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 teaspoon 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
Directions
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
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That wonder! You have been divine, it looks excellent. I prefer the recipe :)
A greeting!
Patricia.
Thanks for the comment :)
Forgive but the 90 ml of water so use them?
Regards
Hello Carmen as not used. The first test of the cake wearing whites mounted with simple syrup (which is made with water and sugar). However in the second round I did the merengue directly and I could not notice any difference, so I decided to put the recipe easier, forgetting to remove the water. Thank you for let me know, and be able to correct the error. A kiss and thank you again :)
Good. I believe that oatmeal contains gluten.
A greeting.
Hello Eduardo, you see, oats is a naturally free of gluten contained since 2009 in the European Union of gluten-free food list. What is certain is that it must not be contaminated. Why I only use organic oats which in addition comes labeled gluten-free since it is not mixed with other grains that do have gluten. A hug and thanks for writing
Hello beautiful! Apricots could be replaced with other fruit? Apple, pear, mango, pineapple, orange... You think that you can be better?
A kiss and thank you!
Hi dawn, of course you can! That I've said would be great Apple, pear, or pineapple. Mango and orange I think they soltarían plenty of water and not be as the result would be.? tsmbieb peach great Oria. A kiss and tell me what you decide and how you have left. Big kiss bully
Hi, where you get the cream of tartar, which I can not get it anywhere.
Thank you very much
Hello Jose you find it in cash, sometimes even ALDI stores and always at Amazon. Many gracuas for writing and happy day
Hello Loreta what a pint the cake has! I only have one doubt, the cream of tartar you put 1/4, tablespoon or teaspoon?
Regards
Hello Olga,
All the reason is teaspoon. It is already modified. Thanks for notifying.
And forgive the delay in responding.
A hug,
Loleta