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Wicklewood's Sugar Free and Gluten Free Apricot Sponge

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“This cake is based on a recipe I found on "sugar free baking" website while looking for a cake for my diabetic husbands birthday, which was perfect for him but meant I was going to spend his birthday celebrations nibbling on a ricecake,,,I don't think so,,,hence gluten free Apricot Sponge . The prep time does not include the overnight soaking of the apricots.”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

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

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