Its getting toward summer! The weather is really nice right now, and it got me thinking about summer days and summer food. I found this Gluten Free Apricot Strawberry Cake recipe on gluten free girl, and it reminded me of hot July days. Enjoy!
4 or 5 large ripe apricots
170 grams (about 1 cup) ripe strawberries, tops removed, quartered
3 tablespoons honey
100 grams slivered almonds
175 grams gluten-free all-purpose flour mix
6 ounces (1 1/2 US sticks) unsalted butter, at room temperature
175 grams (1 cup minus 2 tablespoons) demarara sugar(also known as raw sugar)
2 large eggs, at room temperature
2 tablespoons whole milk
Preparing to bake. Heat the oven to 350 degrees. Line the bottom of a 9-inch cake pan with a round of parchment paper. Grease and flour the parchment paper and sides of the pan.
Preparing the fruit. Cut the apricots in half. Remove the pits. Chop the apricots coarsely. Combine with the strawberries in a large bowl. Drizzle the fruit with honey and let them mingle while you prepare the rest of the cake.
Combining the dry ingredients. Put the slivered almonds into the bowl of a food processor. Run the processor until the almonds are ground to the size of breadcrumbs but stopping before they become almond butter. Add the flour and mix them together. Set aside.
Creaming the butter and sugar. Put the butter in the bowl of a stand mixer. Start spinning the paddle attachment to whip the butter a bit, then add the demerara sugar. Cream the butter and sugar until they are pale and fluffy. Turn off the stand mixer.
Building the cake batter. Whisk the eggs until they are beaten together. With the stand mixer running, dribble in the egg mixture a tablespoon at a time, letting the mixer run after each addition. Be sure to scrape down the sides of the bowl occasionally to ensure that everything is well combined.
Finishing the batter. Pour in 1/3 of the almond-flour combination, running the mixer at low speed until the flour has disappeared entirely into the batter. Repeat this with another 1/3 of the dry ingredients, and then again. Dribble in the milk until it is fully incorporated. Add the apricots and strawberries. When everything is combined, turn off the mixer and scrape down the sides of the bowl.
Baking the cake. Pour the cake batter into the prepared pan. Smooth the top with a rubber spatula. Bake until the top is browned. (You can also put a toothpick in the center to see if it comes out clean.) This should take about 80 to 90 minutes.
Allow the cake to cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen any sticky bits. Turn the cake onto a cooling rack, then flip it again. Eat when the cake is cooled to room temperature.