Apricot and Walnut Sponge Cake Recipe - A Dairy Free Recipe
Ingredients
- 200g Self Raising Flour
- 100g Soft Brown Sugar
- 200g Dairy Free Margarine*
- 2 Eggs
- 1 Teaspoon Vanilla Essence
- 1 Teaspoon Cinnamon
- 50g Shelled and chopped walnuts, plus a handful of whole walnuts for topping
- 25g Flaked Almonds
- 25g Dried Apricots, cut into small pieces
Method
- Place the flour, sugar, margarine, eggs, vanilla essence and cinnamon in to the bowl of a food processor. Mix until ingredients are fully combined.
- Add the walnuts, almonds and apricots to the mixture and whizz for a few seconds.
- Pour the cake mixture in to a cake tin, approximately 20cm in diameter.
- Place the tin in to the oven, gas mark 4/ 180°c/350°F and cook for about 20 minutes. Until the cake is risen, golden brown on top and cooked through.
- Remove the cake from the oven and place on to a cooling tray.
- Leave for a few minutes then remove the cake from the tin and leave to cool fully on a cooling rack before serving.
* To ensure this recipe is totally free from dairy products, for people suffering with an allergy to dairy products, a 'dairy-free' margarine must be used. If there are no allergy requirements, butter or any margarine suitable for cookery can be used.
The dried apricots used in this recipe are a practical way to use these colourful and versatile, nutrient-packed, soft fruits. They combine with the walnuts to give the sponge cake a crunchy, chewy texture. Fresh apricots can be used successfully and will give added moisture to the sponge.
Apricot and Walnut Sponge Cake, A Dairy Free Recipe - Serving Suggestions
This dairy free sponge cake makes an ideal dessert or snack. It can be served with a dairy free ice cream, vanilla soya-dessert or dairy free cream/sauce. If dairy allergies are not an issue normal vanilla ice cream or cream make ideal partners. It is also delicious when served on its own.
Apricot and Walnut Sponge Cake, A Dairy Free Recipe - Heating Instructions from Frozen
Packed with wholesome walnuts and apricots this sponge is light and moist. It will keep for up to 4 days in an airtight container in a cool place. The cake can also be stored in the freezer to be eaten later.
If frozen -
- Remove the cake from the freezer and allow to thaw for up to 6 hours.
- Once thawed, place on a plate and cover with cling-film.
- Prick the cling film lightly then put the plate in to the microwave.
- Heat on medium for 1 minute. This will restore the moisture to the cake. It can now be served.
Heidi Brand - After winning first prize in an English Creative Writing competiton at school it took me over twenty years to re-discover the world of ...
