Wicklewood'S Sugar Free And Gluten Free Apricot Sponge Recipe

Name: Wicklewood'S Sugar Free And Gluten Free Apricot Sponge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces butter; 2 tablespoons honey; 2 large eggs, beaten; 8 ounces gluten free self-raising flour; 1 lb dried apricot; 500 ml water; 4 ounces unsalted butter, softened; 4 ounces cream cheese, softened; 12 ounces artificial sweetener; 1 teaspoon vanilla extract

Servings: persons

8 ounces butter
2 tablespoons honey
2 large eggs, beaten
8 ounces gluten free self-raising flour
1 lb dried apricot
500 ml water
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
12 ounces artificial sweetener
1 teaspoon vanilla extract

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.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces butter, 2 tablespoons honey, 2 large eggs, beaten, 8 ounces gluten free self-raising flour, and more.

Yes, Wicklewood'S Sugar Free And Gluten Free Apricot Sponge falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wicklewood'S Sugar Free And Gluten Free Apricot Sponge

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