Gluten-free apricot crumble cake

A tangy delight.

Crumble

¼ cup	Gluten-free flour (Main)
1 tsp	Ground cinnamon
3 Tbsp	Caster sugar
25 g	Cold butter, cubed

Cake

1 cup	Gluten-free flour (Main)
1 tsp	Baking powder
¼ cup	Sugar
1 tsp	Ground cinnamon
2	Eggs
3 Tbsp	Milk
1 tsp	Vanilla essence
75 g	Butter, melted
7	Apricots (Main)

Directions

1. Preheat the oven to 180°C.
2. Grease and line the base and sides of a 20cm round springform cake pan.
3. Place the dry crumble ingredients in a large bowl. Rub the butter in with your fingertips until the mixture resembles coarse breadcrumbs. Place aside.
4. To make the cake, place the flour, baking powder, ground cinnamon and sugar in a large bowl. Mix well.
5. Whisk together the eggs, milk, vanilla and melted butter in a small mixing bowl. Gently stir into the dry ingredients until just moistened. Spoon into the prepared cake pan.
6. Halve and stone the apricots. Arrange on top of the cake mixture cut-side up. Sprinkle evenly with the crumble.
7. Bake for 35-40 minutes, or until the crumble is lightly golden and a skewer inserted in the centre comes out clean.
8. Cool in the pan on a wire rack. Serve warm or at room temperature with cream or yoghurt.

See more of Jan's stone fruit summer recipes

• Stir fried peaches, nectarines, asparagus and baby leeks
• Plum and preserved lemon chutney