Apricot Buttermilk Cake
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
1
- Ingredients
- 2 ¼ cups gluten-free all purpose flour
- ½ tsp gluten-free Baking powder
- ¼ tsp baking soda
- 1 tsp salt
- ⅞ cup Buttermilk (more if needed)
- 1 Tbsp lemon juice
- ½ cup butter
- 1 cup caster sugar (scant)
- 3 large eggs
- 8 sliced canned Apricot half (drained)
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" cake tin.
2.
Sift the flour, baking powder, bicarbonate of soda and salt together.
3.
Mix together the buttermilk and lemon juice.
4.
Beat together the butter and sugar in a mixing bowl until light. Beat in the eggs one at a time, adding a little of the flour with the last one.
5.
Gradually add the remaining flour alternately with the buttermilk, until well mixed and a soft dropping consistency.
6.
Pour into the tin to cover the base and arrange the apricots around the edge. Cover with the remaining mixture.
7.
Bake for about 30 minutes until risen and pale golden. Cool in the tin for 5 minutes, then loosen the sides of the cake with a round-bladed knife and place on a wire rack to cool.
