 |
|
| INGREDIENTS | METHOD |
|
125 g Glutano Bread & Cake Mix 180 g Dried Apricots 250 ml Milk Flaked Almonds to sprinkle 125 g Ground Almonds 1 Teaspoon Gluten Free Baking Powder 125 g Butter 60 g Cane sugar 1 Teaspoon Almond essence 1 Egg |
1. Chop the apricots, put them in a bowl, pour over the milk (cows, goats or soya). 2. Leave to soak overnight. 3. Sprinkle the flaked almonds onto a baking tray and put into a oven (225¡C/425¡F (gas mark 7)) for about eight minutes or until the almonds begin to brown. 4. Set aside. Reduce the oven temperature to 165 C/325 F (gas mark 3). 5. Put Glutano Bread & Cake Mix, baking powder and ground almonds into a bowl and mix well. 6. Melt the butter and sugar (either in the microwave on defrost or in a small saucepan over a low heat). 7. Add butter and sugar to mixture, add egg and combine thoroughly. 8. Add apricots and milk, mix well. 9. Grease and line either a 450 gm loaf tin, or a round 15cm cake tin. 10. Pour mixture into the prepared tin, sprinkle flaked almonds on top. 11. Bake in the centre of the oven for 1 hr, or until a knife inserted comes out clean. 12. Leave to cool, then remove to a cooling tray. |