Words & Brush Recipe Corner: Apricot & Almond Gluten-Free Torte

 Apricot & Almond Gluten-Free Torte

By Lisa Starr,  Meatland 01/12/22

https://www.meatland.net/recipes

Made with dried apricots it's also conveniently gluten-free and the vegetarian version tastes just as utterly wonderful as the dairy. 

Take the extra couple of minutes to make the seed topping as suggested as it adds real serving style. A citrus drizzle and flaked almonds will do if you're all out of time.

This is one of those show-stopper cakes that get everyone talking.

Ingredients 

Cake
1 cup dried apricots, chopped
½ cup orange juice
¾ cup water
150 grams butter/margarine
2/3 cup sugar
4 eggs
2 cups ground almonds
½ cup polenta/corn meal*
1 teaspoon vanilla or almond essence
1 ½ teaspoons baking powder
½ teaspoon salt 

Seed Topping ( optional )
3 tablespoons syrup or date syrup

1 tablespoon brown sugar
1/4 cup mixed seeds (sesame, pumpkin and sunflower)
salt

Citrus Drizzle
1/3 cup powdered sugar
1 teaspoon vanilla
1 tablespoon orange juice

* I used the coarse, yellow meal. Leftover polenta makes a wonderful crunchy coating for roast potato wedges. Parboil peeled potato wedges or rounds in salted water for 15 minutes then drain well, toss in seasoned, uncooked polenta to coat, drizzle over olive oil and scatter whole garlic cloves and rosemary then oven-roast till golden and crunchy. A bonus recipe for you!

Directions
1: Simmer the apricots in the orange juice and water for 10 minutes then allow to cool.
2: Cream the butter/margarine and sugar together, add remaining cake ingredients, and then fold in the apricots in their liquid.
3: Scrape thick batter into a 26 cm baking dish and bake at 180 C for 40 minutes till cooked through.
4: Heat the syrup, sugar and seeds together till the sugar melts and coats the seeds then add salt, turn out onto a baking paper, and allow to cool before breaking into pieces.
5: Combine the powdered sugar, vanilla and orange juice and stir together then pour over cold cake and top with seed mixture.

Cooks Notes: Cake keeps well in an airtight container for up to 5 days and can be frozen without the topping. 

Enjoy!

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