Gluten Free Apricot Tea Cake

So often people with gluten intolerance miss out on sweet treats. Often the ones you buy taste nothing short of horrid.  The solution, of course, is to make your own.

Having a daughter with Coeliac disease gave me the incentive to write “From My Kitchen to Yours” .  I still love to experiment with gluten free ingredients to come up with new recipes that are far more than palatable; they MUST be delicious, at least equal to or better than their gluten soaked counterparts.

The following recipe is another I invented for the person with gluten intolerance that I was catering for yesterday.  Simplicity itself to make, and the end result can be served either as a dessert or just as a cake for a snack.

Apricot or Peach Tea Cake

If you are dairy intolerant, use dairy free spread instead of butter, or even olive or vegetable oil (60ml) in place of the 60g butter, and water instead of the milk.

1 egg

¾ cup sugar

¾ cup milk

1½ cups gluten free self-raising flour

60g  melted butter

Grated rind 1 lemon (optional)

Preserved or tinned apricot halves and/or sliced peaches, drained

Melted butter, sugar and cinnamon – extra (for topping)

Turn oven on to 160°C (fan forced).  Grease and line the base of a 20cm deep round tin.

Arrange peach or apricot halves over this.

Whisk the egg and sugar, then add the milk, flour and melted butter (all at once).  Whisk until smooth.

Mix through the grated lemon rind, if using.

Pour the mixture over the fruit in the tin.  Bake for 30 to 40 minutes until cooked through

Leave cake to stand in tin for a few minutes, then turn out onto a cake cooler.  Drizzle melted butter (or dairy free spread) over the top.  Sprinkle with cinnamon and sugar.