Wicklewoods Sugar Free And Gluten Free Apricot Sponge Recipes

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
• Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
• Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.

Steps:

• Base.
• Cream the butter and sweetener in a stand mixer or electric beater.
• Add in the egg and vanilla, and beat well.
• Fold in the sifted flours and coconut and mix well.
• Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
• Filling.
• Place the apricots in the water and stand for 1 hour.
• Put apricots and water in a saucepan and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
• Allow To Cool - Blend until smooth. Gently beat your egg and fold.
• Topping.
• Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
• Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
• Let stand to completely cool and it will harden slightly, making it easier to cut.

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.