I had many requests from readers for more gluten free recipes and I certainly welcome them. Recently I have read widely on the subject and I want to know more about it. Why are so many people gluten intolerant/sensitive these days? A clue can come from our genetically modified modern flours with mutant seeds bathed in chemicals, pulverized and then bleached. That stuff isn’t going to nourish our bodies but will just make us ill. There is lots to say on the matter.
My aim is to make easy and simple gluten free recipes that can be made on any day of the week without the need for particular skills. I am no chef myself, just a self taught housewife who enjoys feeding the family without having to rely on ready made meals.
Cooking is all about trial and error. You try and fail then try again until you master the art of cooking and believe me it is not so hard as long as you are having fun whilst you are doing it.
I am very pleased with this apricot cake. Wheat flour has been substituted by ground almonds and rice flour and I have added natural yogurt to make it more moist. These days you should easily be able to find rice flour in supermarkets too or at least in good health shops.
Use any fruit you like, you could use peaches, prunes, cherries.. there is so much on offer at this time of year.
- Prep Time : 20 minutes
- Cook Time : 40 minutes
- rice flour – 250 g – 1 + 1/2 cups
- ground almonds – 50 g- 1/3 cups
- oil – 6 tbsp
- gluten free baking powder – 2 tsp
- sugar – 120 g – 1/2 cup
- full fat natural yogurt – 120 g – 1/2 cup
- salt – a pinch
- eggs – 3
- fresh apricots – 9
- brown sugar – 2 tbsp to sprinkle
In a bowl put the rice flour, ground almonds, salt, oil, baking powder, sugar and mix.
Incorporate the eggs and the yogurt.
Wash the apricots and chop 5 of them then add them to the mixture and stir.
Pour on a greased round baking tray (measuring approx 22 cm or 8.6 inch diameter).
Cut the remaining 4 apricots into halves, remove the stone and place them on top of the mixture. Sprinkle with brown sugar and cook at 180C or 350F for 40 minutes.
9 thoughts on “Gluten free soft Apricot Yogurt Cake”
Che golosa questa torta, non ho mai usato la farina di riso nelle torte, devo provarla, deve essere molto soffice! Un abbraccio!
Alida! Mi piace this cake look delicious cara:))
What a lovely apricot cake. It looks so pretty you hate to cut it. But I must have a slice…It looks so delicious. I agree with you, so many people have that problem and need to eat gluten free. I also think that it is from the GMO products. As far as flour goes, I never buy the bleached, always unbleached flour…but this recipe is a perfect way to share a gluten free dessert. Also you don’t have to use these yummy apricots, at this time of the year there are so many fruits to use. Wonderful post…and never sell yourself short, you are a terrific chef…Enjoy !
Dottie x 🙂
Thank you Dottie, always nice words from you 🙂
Cool! Great to see you making lots of GF recipes….. Looks like a delicious cake. I love apricots, but don’t use them often enough. Must get them out!!!
A perfect summer cake, this! Beautiful! Thank you for sharing with the #ShopLocalChallenge
Can i use bananas instead of apricots
Hi Marie, yes you can.