This version has no refined flour or sugars, and the use of wholewheat flour and rapadura gives it a warm honey colour and enhances the caramel taste.
1/2 cup of rapadura/panela (you could also use brown sugar)
1/4 cup water
6-8 apricots, halved & stone removed.
3/4 cup wholemeal flour (for gluten free I’ve also used half brown rice flour, half sorghum flour)
1/4 cup of almond meal
1 tsp of baking powder
1/4 teaspoon of pure vanilla powder
1/2 cup of rapadura/panela (or other sugar)
80g butter, melted.
Well grease a 18cm round cake tin. Preheat oven to 160C.
For the sauce:
In a saucepan heat the sugar and water until dissolved, then bring to a slow boil for a few minutes for the liquid to caramelise. Remove from heat and add the butter. Stir in the butter and once melted, pour the sauce into the cake pan. Place the aprict halves face down in the sauce until the whole base is well covered.
For the cake:
In a bowl mix together the flour, almond meal, baking powder and vanilla powder until well combined. In a separate bowl, mix together the eggs and sugar. Pour the egg mixture into the flour bowl and mix until just combined. Fold in the butter and them gently spoon or pour the cake mix over the apricots and sauce already in the pan.
Bake for approx 35-40min. Test with a skewer to ensure cake it cooked through. Once out of the oven, allow the cake to sit for 5-10min before turning out into a plate.
Serve warm with cream.