Dairy, egg, gluten, lactose, nightshade, nut, soy and wheat free
- 50g dried apricots
- 50g coconut oil (we used Lucy Bee’s) or dairy-free spread
- 50g agave syrup or dark muscovado sugar
- 1/2 large Bramley cooking apple or 1 sharp eating apple, peeled and cored
- 100g raisins
- 50g sultanas
- 50g currants
- 2 pieces stem ginger, chopped (optional)
- 125g Doves Farm (or other brand) self-raising gluten-free flour
- 1 heaped tsp each ground cinnamon and nutmeg
- 2 heaped tsp gluten and wheat-free baking powder
- 50g gluten-free rolled oats
- 100ml apple juice, orange juice or brandy
Soak the apricots in boiling water for 5–10 minutes depending on how ‘dried’ they are.
Heat the oven to 180C/350F/Gas Mark 4.
Meanwhile, beat the coconut oil or dairy-free spread with the agave syrup or muscovado sugar until creamy.
Drain the apricots and then purée them with the apple in a food processor. Add the sugar and spread and whizz again briefly. Transfer to a bowl.
Add the raisins, sultanas, currants and ginger if you are using it and mix well. Sieve together the flour, spices and baking powder then fold into the mixture along with the oats and the liquid. Make sure all is well mixed.
Line a 150cm/6inch cake tin with oiled greaseproof paper, spoon in the mixture, bang flat then bake for 50 minutes or until a skewer comes out clean.
Cool for 15 minutes in the tin then turn out onto a rack, peel off the greaseproof paper and allow to cool completely before icing, if you are going to do so.
Thanks go to Foods Matter for letting us reproduce this recipe.