Wicklewood'S Sugar Free And Gluten Free Apricot Spo

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Wicklewood'S Sugar Free And Gluten Free Apricot Sponge

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions