If you replace the flour weight for weight with Orgran's self raising gluten free flour this makes a lovely light gluten free cake which everyone can enjoy. My friends could not taste the difference.
Apricot & Almond Louise Cake
Put the kettle on and share this classic with a twist with your friends.
Prep time:
Cook time:
Serves:
Makes 20 Pieces
Ingredients
- 100g butter, softened
- 3/4 cup caster sugar
- 2 eggs, separated
- 1 tsp vanilla essence
- 1 1/2 cups self raising flour, sifted
- 1/2 cup milk
- 3/4 cup Rose's Traditional Apricot Conserve
- 1/2 cup desiccated coconut
- 1/4 cup flaked almonds
Method
1. In a bowl, beat the butter with 1/2 cup of the sugar until light and creamy. Add in egg yolks and vanilla essence and beat well. Fold in sifted flour alternately with the milk to form a stiff mixture.
2. Spread the mixture into a baking paper lined 20 x 30cm slice tin, spread with Rose's Traditional Apricot Conserve .
3. In a clean bowl beat the egg whites until stiff but not dry. Add remaining 1/4 cup of caster sugar and beat until thick and glossy. Fold in the coconut and spread over the slice. Scatter with almonds. Bake in an oven preheated to 180°C for 30-35 minutes.
4. Cool on a wire rack, and cut into squares to serve.Store in an air-tight container.
