Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Wicklewood's Sugar Free and Gluten Free Apricot Sponge Recipe
    Lost? Site Map

    Wicklewood's Sugar Free and Gluten Free Apricot Sponge

    Wicklewood's Sugar Free and Gluten Free Apricot Sponge. Photo by WicklewoodWench

    1/1 Photo of Wicklewood's Sugar Free and Gluten Free Apricot Sponge

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    WicklewoodWench's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Wicklewood's Sugar Free and Gluten Free Apricot Sponge

    Serving Size: 1 (222 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 836.9
     
    Calories from Fat 494
    59%
    Total Fat 54.9 g
    84%
    Saturated Fat 33.8 g
    169%
    Cholesterol 213.2 mg
    71%
    Sodium 788.7 mg
    32%
    Total Carbohydrate 82.0 g
    27%
    Dietary Fiber 6.5 g
    26%
    Sugars 46.6 g
    186%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    artificial sweetener

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites