Gluten free almond and buckwheat meal cake with apricots

It might seem hard to bake in very hot weather, but it’s possible to bake light cakes that are bursting with seasonal fruit and highly nutritious. Regula shares a yummy recipe for a moist gluten-free cake filled with the classic flavours of apricots and almonds.

This gluten-free cake recipe is made with almond meal and a little bit of buckwheat flour, topped with gorgeous apricots which are a perfect match with almonds.

And for those who are watching their glycemic index, almond meal is low in carbohydrates, sugars and high in protein. The cake is moist and has a pleasant crumb with a delicate nut flavour coming from the almond meal.

The Romans first brought the almond tree into England and the nuts have been used in cooking throughout history especially in the early 16th century where almonds and almond meal were very popular and used to make marchpane or marzipan to decorate the elaborate banquets.

Ingredients

Metric

Imperial

Method

1
Prepare a 22 cm round cake tin (spring form is best) with grease proof paper and set aside
2
Preheat your oven to 160° C
3
Cream the soft butter and sugar together in a mixing bowl using an electric mixer
4
Add the eggs one by one, beating well
5
Add the buckwheat and almond meal bit by bit and combine well
6
Transfer the dough into the prepared cake tin, press down the apricot halves into the dough and put in the preheated oven for 60 minutes or until golden.

Food photographer, graphic designer and author of Pride and Pudding (Murdoch 2016).

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