Green Apricot & Lemon Tea Cake
Equipment
- 1 bowl (or saucepan if you’re melting your butter and sugar in a pot)
- 1 mixing spoon
- 1 citrus zester
- 1 citrus reamer (or just squeeze the lemon halves using your hands)
- 1 cup measure
- 1 teaspoon measure
Ingredients
- ½ cup of lemon juice
- Zest of 2 lemons
- 200 grams of butter
- 1 cup of powdered sugar
- 1 cup of almond meal ground almonds
- 1 cup of glutenous rice flour
- 2 teaspoons of baking powder
- 2 teaspoons of good quality vanilla extract or vanilla paste, I love using Queens Organic vanilla bean paste
- 3 large eggs
- 500 g not quite ripe apricots halved with the seed removed you can of course also use ripe apricots 😊!
Instructions
- Melt butter and sugar (I use the microwave – you can do this in a pot on the stove)
- Once the butter has melted, stir in the sugar, almond meal, lemon juice and lemon rind.
- Let the mixture cool before adding the glutenous rice flour and baking powder and eggs, mix thoroughly. If you don’t let the mixture cool down the baking powder will begin reacting (rising) prematurely and by the time the cake is supposed to rise in when it cooks it might not and you may end up with a flat dense cake.
- Line a cake tin with parchment paper
- Pour the cake batter into a 20cm cake tin lined with parchment paper
- Place the hulled half apricots evenly on top of the uncooked cake batter
- Place the filled cake in the oven and bake for 35 to 45 minutes. Test the cake for ‘doneness’ by inserting a skewer. If the skewer comes out clean, the cake is cooked.
Notes
Glutenous rice flour does not contain gluten.
Tried this recipe? Share and tag us on Instagram!Mention @nourishedheritagehome or tag #nourishedheritagehome!