Wicklewood's Sugar Free and Gluten Free Apricot Sponge

READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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