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Apricot cake

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Apricot cake

Apricot cake

Apricot cake

Flourless Tangerine Apricot Cake

"As time goes on, more and more of my customers are requesting gluten-free dishes. It is easy to put together a meal with this in mind as many of our savoury dishes are naturally free of gluten.

"Of course, cakes and pastries are a challenge, but one I was happy to take on. I experimented with alternatives to flour and found that a combination of ground almonds and pistachios result in a wonderful texture.

"Grind the nuts in a grinder to a consistency similar to farina. Take care not to grind them too finely or it will affect the texture of the cake, which is perfect for a party." Makes 10-12 servings (one 40cm round cake)

YOU WILL NEED

8 tangerines, peeled, segmented and deseeded

8 apricots, peeled and pitted, or 125g dried apricots

185g sugar

500g peeled raw almonds, ground to

the texture of farina

150g pistachios, skinned and ground to

the texture of farina

150g crushed walnuts

40g dessicated coconut (optional)

2 tbsps baking powder

8 medium eggs

4 tbsps Frangelico liqueur (optional)

2 tbsps vanilla extract

METHOD

Place the tangerines in a large saucepan with enough water to cover and bring to the boil. Continue to boil until the fruit is soft, for 25-35 minutes, depending on the ripeness of the fruit. Transfer to a colander to drain, then put the tangerines in a blender and puree until smooth. Alternatively, you can use a hand mixer for the same job.

Place the apricots in the same pan, with enough water to cover, and bring to the boil. Continue to boil until the fruit is soft, for 15-20 minutes depending on the ripeness of the fresh apricots or the freshness of the dried apricots. Transfer to a colander to drain, then put the apricots in a blender and puree them until smooth. Alternatively, you can puree the apricots using a hand mixer.

Preheat the oven to 175°C/gas mark 4. Prepare a 40cm round baking tin with non-stick cooking spray.

Meanwhile, in a medium bowl, combine the sugar, almonds, pistachios, walnuts, coconut, if using it, and baking powder. Now set the mixture aside.

In the bowl of a freestanding mixer, beat the eggs until pale yellow. Add the pureed apricots, the Frangelico, if using it, and the vanilla, and beat until thoroughly incorporated.

With the motor running, gradually add the nut mixture to the egg mixture and mix until smooth, for 3-5 minutes.

Pour the batter into the baking tin and bake for 35-40 minutes, until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool slightly.

To serve, run a knife around the edge of the cake tin to loosen it. Invert a large plate over the tin and flip it over to release the cake. Serve the cake warm with whipped cream, fresh fruit or ice cream.

Irish Independent