Spiced apricot cake with crème anglaise
6
15
minutes1
hourThis cake is not only gluten free but is incredibly moist, with delicate spice flavours. The apricots look beautiful with their caramelised appearance and the crème anglaise is a lovely addition.
Ingredients
1 cup 1 (160g) gluten-free self-raising flour
1/2 cup 1/2 (70g) coconut flour
1/2 cup 1/2 (80g) brown rice flour
11/2 tsp 11/2 baking powder
1 tsp 1 xanthan gum
2 tsp 2 ground ginger
11/2 tsp 11/2 cinnamon
1/2 tsp 1/2 nutmeg
180 g 180 butter, softened
1 cup 1 (220g) firmly packed brown sugar
1 tsp 1 vanilla extract
3 3 eggs, lightly beaten
1 1/4 cups 1 1/4 (310ml) buttermilk
75 g 75 butter, softened, extra
1/4 cup 1/4 (55g) brown sugar, extra
10 10 fresh apricots, halved, stones removed
Thick cream, to serve
- Crème anglaise
2 cups 2 (500ml) milk
1 cup 1 (250ml) cream
1 1/2 tsp 1 1/2 vanilla extract
1/2 cup 1/2 (100g) brown sugar
4 4 egg yolks
1 Tbsp 1 cornflour
Method
- Preheat oven to 190°C (170°C fan-forced). Grease 22cm springform cake pan. Line base and sides with baking paper.
- Sift flours, baking powder, xanthan gum, ginger, cinnamon and nutmeg into large bowl. Beat butter, brown sugar and vanilla in medium bowl with electric mixer until light and creamy. Add eggs, one at a time, beating well after each addition.
- Fold in sifted dry ingredients and buttermilk in two batches.
- Pour batter into prepared pan. Mix extra butter and extra brown sugar in small bowl. Using two spoons, spoon half mixture over cake. Top with apricots cut side up, overlapping one another to fit in pan. Spoon remaining butter mixture over top.
- Bake cake for about 1 hour 15 minutes or until skewer inserted into centre (not through a piece of fruit) comes out clean. Cool cake in pan.
- Meanwhile, to make crème anglaise, place milk, cream and vanilla in medium saucepan over medium heat and bring just to a simmer.
- Use balloon whisk to whisk sugar, egg yolks and cornflour in large bowl until well combined. Gradually add hot milk mixture into egg mixture while whisking continuously. Pour into clean saucepan over low heat. Cook, stirring, for 10 minutes or until mixture coats back of spoon. Pour into serving jug.u0007
- Serve cake with crème anglaise and thick cream.
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