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.
Ingredients
- 200g of unsalted butter , softened
- 100g of sugar
- 3 free-range eggs
- 50g of buckwheat flour
- 125g of almond meal
- 4 apricots , halved and stoned
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.
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Gluten free almond and buckwheat meal cake with apricots
