Wicklewoods Sugar Free And Gluten Free Apricot Sponge Recipes

Steps:

• Base.
• Cream the butter and sweetener in a stand mixer or electric beater.
• Add in the egg and vanilla, and beat well.
• Fold in the sifted flours and coconut and mix well.
• Spread mixture over base of shallow baking tin of about 30cm by 25cm /12 inches by 10 inches, and bake in moderate hot oven 190C/375 for 10 minutes.
• Filling.
• Place the apricots in the water and stand for 1 hour.
• Put apricots and water in a saucepan and bring to the boil.
• Reduce heat and simmer for 10 minutes.
• Add in sweeteners and butter. Simmer uncovered for about 10 minutes.
• Allow To Cool - Blend until smooth. Gently beat your egg and fold.
• Topping.
• Put rolled oats and coconut into food processor and add in juice and butter and pulse just a few times in order to get a rustic consistency.
• Bake in oven at 190 C / 375 F for 15 minutes and then reduce heat to 180 C / 350 and cook for a further 15-30 minutes until golden brown.
• Let stand to completely cool and it will harden slightly, making it easier to cut.

Steps:

• Soak your dried apricots overnight in the 500ml of water.
• Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
• Pour the apricots and water into a large saucepan and bring to the boil.
• Gently simmer for 10 minutes.
• Remove from the heat and liquidise.
• Beat butter, eggs and honey into the apricots.
• Sieve in the flour and mix well.
• Spoon into a greased cake tin and bake for 25-30 minutes.
• Remove from cake tin, transfer to a cooling rack and make frosting.
• In a large bowl, beat together the butter, vanilla and cream cheese.
• Add the sweetener a cup at a time and mix until blended.
• When the cake is thoroughly cooled, top with cream cheese frosting.

Steps:

• Preheat oven to 180.
• Grease and lightly flour a 1lb loaf tin.
• Cut a length of greaseproof paper half the width of the loaf tin and twice the length, line the tin lengthways ensuring it overlaps at the ends.
• In a large bowl, cream together the butter and sugar until smooth, slowly add the beaten egg.
• Heat the milk in a saucepan, add the oil, syrup and treacle until melted, and then beat into the butter mixture, along with the 1 ½ oz chopped walnuts.
• Sift in the flour, baking powder and spices and mix well.
• In a pan, heat the dates, water, lemon zest and juice until boiling, reduce heat and simmer until soft.
• Remove from heat and puree with a blender until smooth.
• Place half of the cake mix in the bottom of the loaf tin, ensuring not to remove the lining paper, level with a palette knife.
• Spread the date puree over the cake mix, almost to the edges of the tin.
• Cover with the remaining cake mix.
• Bake for 25 mins, don't remove from tin.
• Mix all the topping ingredients together and sprinkle over the cooked cake, return to the oven and bake for a further 15-20 minutes.
• Leave to cool for 10 mins before using the overlapping greaseproof paper to remove the cake from tin and transferring to a cooling rack.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line the base and sides of two 20cm sandwich tins.
• Beat the butter and sugar together in a large bowl with an electric whisk for 8-10 mins, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the flour, baking powder and salt, and fold in using a large metal spoon. Add just enough of the milk to create a dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• Meanwhile, make the filling. Spoon the conserve into a small pan and stir in the apricots and whole thyme sprigs. Warm over a low heat for 2 mins until loosened, then transfer to a heatproof bowl and leave to cool and infuse for 1-2 hrs.
• Whip the cream with the icing sugar and vanilla until the mixture just holds its shape (be careful not to overwhip - see tip, below).
• Remove and discard the whole thyme from the conserve mixture and stir in the thyme leaves. Spread the mixture over one of the sponges, then top with the vanilla whipped cream and sandwich with the remaining sponge. Dust the cake with some icing sugar. Will keep in the fridge for up to three days.

Steps:

• Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
• To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
• Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
• Bake uncovered for about 25 minutes.

Steps:

• Whisk the egg white until it forms stiff peaks, set aside.
• Mix together the flour, xanthan, onion granules and seasoning.
• In a separate bowl, mix together milk, egg, oil and egg yolk.
• Add the milk mixture to the flour mixture and beat well.
• Gently fold the egg whites into the batter.
• Meanwhile heat a half filled, heavy based saucepan of vegetable oil to about 180c.
• Dip the corned beef in to the batter and carefully place the fritters in oil
• Fry for about 5-6 mins or until crisp and golden.
• Drain and serve warm.

Steps:

• Preheat oven to 190c and line 2 baking sheets with parchment paper.
• Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
• Gently fold in the flour mix.
• Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
• Dust with caster sugar and bake for 6-8 mins until golden brown.