Gluten free almond and buckwheat meal cake with apricots

Ingredients

Dairy

  • 200g of unsalted butter, softened
  • 3 free-range eggs

Store Cupboard

  • 100g of sugar
  • 50g of buckwheat flour
  • 125g of almond meal

Fruit & Vegetables

  • 4 apricots, halved and stoned