Ingredients
- 1 cup (160g) gluten-free self-raising flour
- 1⁄2 cup (70g) coconut flour
- 1⁄2 cup (80g) brown rice flour
- 1 1⁄2 tsp baking powder
- 1 tsp xanthan gum
- 2 tsp ground ginger
- 1 1⁄2 tsp cinnamon
- 1⁄2 tsp nutmeg
- 180 g butter, softened
- 1 cup (220g) firmly packed brown sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 1 1⁄4 cups (310ml) buttermilk
- 75 g butter, softened, extra
- 1⁄4 cup (55g) brown sugar, extra
- 10 fresh apricots, halved, stones removed
- Thick cream, to serve
Crème anglaise
- 2 cups (500ml) milk
- 1 cup (250ml) cream
- 1 1⁄2 tsp vanilla extract
- 1⁄2 cup (100g) brown sugar
- 4 egg yolks
- 1 tbsp cornflour
Serves: 12
Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Method
Preheat oven to 190°C (170°C fan-forced). Grease a 22cm springform cake pan; line the base and sides with baking paper.
- Sift flours, baking powder, xanthan gum, ginger, cinnamon and nutmeg into a large bowl. Beat butter, brown sugar and vanilla in a medium bowl with an 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 the prepared pan. Mix extra butter and extra brown sugar in a small bowl; using two spoons, spoon half the mixture over the cake; top with apricots cut side up, overlapping one another to fit in the pan. Spoon the remaining butter mixture over the top.
- Bake cake for about 1 hr, 15 minutes or until a skewer inserted into the centre (not through a piece of fruit) comes out clean. Cool cake in the pan.
- Meanwhile, to make the crème anglaise, place the milk, cream and vanilla in a medium saucepan over medium heat and bring just to a simmer.
- Use a balloon whisk to whisk sugar, egg yolks and cornflour in a large bowl until well combined. Gradually add the hot milk mixture into the egg mixture while whisking continuously. Pour into a clean saucepan over low heat. Cook, stirring, for 10 minutes or until the mixture coats the back of a spoon. Pour into a serving jug.
- Serve cake with crème anglaise and thick cream.
Recipe notes
- This beautiful cake can be stored in an airtight container for up to 3 days at room temperature. Apricots are an early autumn fruit; if you like, plums, apple slices or pear slices can be substituted for the apricots. Xanthan gum is readily available in supermarkets. It’s a flavourless addition to baking that adds structure to gluten-free baked items.
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This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
