Apricot + Orange Syrup Cake

Apricot + Orange Syrup Cake

Serves 12 greedily, 14-16 sensibly

 

This is a lovely gluten free cake. It’s super moist and dense with subtle orange and apricot flavors. My sister gave me the original recipe which uses cherries instead. You could substitute any fruit really.

I made it for my sister-in-law’s baby shower. It sat on a gorgeous grazing table with a pot of thick yoghurt to serve. Then I had several glasses of wine and hence I don’t have many photos of the cake in all its glory. Ooops. But this is a really tasty, easy gluten free recipe so I thought photos or not, it was worth sharing.

 

400g fresh apricots (stones out and quartered)

100g fine semolina

250g butter (room temperature)

250g caster sugar (keep 50g aside for the syrup)

250g almond meal

4 eggs

2.5 tsp. baking powder

200ml natural yoghurt (plus extra for serving)

2 oranges

 

Pre-heat oven to 170 Celsius.

Combine chopped apricots and 50g of the semolina, mix and set aside.

Zest and juice the oranges and also set aside.

In a large bowl cream the butter and sugar until it’s light and pale. Then add the eggs one at a time, beating well after each one. Fold through the almond meal, the rest of the semolina, baking powder, yoghurt, orange zest and apricot mix. If your cake mix is a bit dry add some of the orange juice until it loosens. I used about ¼ cup.

Pour into a greased and lined loose bottomed cake tin and bake for 50 minutes. My oven, true to form, cooked the hell out of the bottom of the cake and didn’t touch the top, so I covered it in foil for the first 30 minutes. (After it cooled I doused it in icing sugar in an attempt to cover this up).

While the cake cooks, make the syrup. In a small pot, bring the orange juice and 50g of sugar to a boil, stirring until the sugar dissolves. Let it simmer for a few minutes then take off the heat. Make sure you taste the syrup and add more sugar if it needs it.

Once the cake is golden and cooked through, take it out of the oven and pour over the orange syrup. Then leave it in the tin for about 15 minutes to firm up. Gently take the cake out and cool completely.

Serve with thick yoghurt.