Sunday, 21 August 2011

Apricot and Pecan Speedy Cake Squares - Gluten Free

 Apricot and Pecan Speedy Cake Squares

Sometimes it's nice to have a few 'fall back' recipes that you can make quickly but still have an original twist to them. This cinnamon cake topped with apricot jam and pecans makes a quick bake, coffee time treat. I love this easy recipe; made with store cupboard ingredients plus it works really well with gluten free flour and dairy free margarine, when you need to cater for different diets.

Two smaller treats with maple flavoured mascarpone cream.

For events I make one batch with gluten free flour and cut them into smaller finger sizes, then divide onto two plates and label one 'Gluten Free Apricot and Pecan' and the other, just 'Apricot and Pecan'. Guests may leave the labeled gluten free cakes if they are not on a special diet and never get to try it.  This is one way to break down taste barriers for gluten free foods  and you only need to make one batch of goodies! You can tell them afterwards of course...

Cake :
170g (6 oz) Butter
170g (6 oz) Demerara sugar 
3 Large Eggs
170g (6 oz) Self raising flour/Gluten Free Flour
2 tsp Cinnamon
Apricot jam
Pecans 16 or 25 or more!


Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease and line cake tin. This recipe was made in a 7 inch/ 18 cm  square tin.

Cream the sugar and butter together. Whisk in the eggs one at a time. Fold in the flour and cinnamon. Put into tin and into the oven.

Place in the centre of the oven. Check after 20 minutes. Cook until risen and a skewer comes cleanly out. Allow to cool slightly. Meanwhile warm at least a quarter of a cup of jam and brush over cake top.

Warm two dessert spoons of jam and toss in 16 to 25 pecans depending how generous you want to be with the squares. Cut cake into squares or fingers. Coat the pecans with the jam and centre onto to the fingers or squares.

For an extra treat mix some mascarpone cream with maple syrup and pipe some ribbons on for extra decoration when cake is completely cool. Too easy.

Top Tip: Large grain sugar such as demerara / raw sugar and fresh eggs help support the structure of this gluten free cake.