Juicy apricot and almond cake: gluten-free recipe that covers a classic French dessert

If you manage to resist the temptation to devour them to the natural, in a few minutes you can have a juicy cake like this, inspired by the French flaugnarde.

The recipe versions a bit to the original dessert, the clafoutis, so simple and effective that it allows a thousand variations on the same basis. The idea is that the fruit is the star, so in the dough, we can use gluten-free flours or completely replace cereals such as wheat with a ground dried fruit. By choosing ripe, aromatic and sweet apricots, we can also reduce the amount of added sugars.

Ingredients

For 8 people

  • Heavy apricot without bone400 g
  • Egg3
  • 50 g sugar
  • The essence of vanilla2.5 ml
  • Orange zest a pinch (optional)
  • Ground Almond50 g
  • Oatmeal (certified gluten-free, or more almond)25 g
  • 180 ml of milk
  • Liquid cream for cooking or riding60 ml
  • Brown rum or fruit liqueur (or juice)20 ml
  • Get a pinch
  • Raw rolled or chopped almonds

How to make apricot and almond flaugnarde

Difficulty: Easy

  • Total time40 m
  • Elaboration10 m
  • 30 m cooking

Preheat the oven to 180ºC and butter mold with a capacity for about 1.75-2 liters. Depending on the depth we will be more or less juicy; I recommend that it be rather low-walled.

Wash and dry the apricots. Cut in half, extract the bones and cut into quarters. Place filling the bottom of the mold, without stacking them, but being very generous.

In a bowl, beat the eggs with the sugar, vanilla, orange zest and cream (or 1/4 of the milk) with a whisk. Add the ground almonds and oatmeal, and stir with some manual rods to undo the lumps.

Add the rest of the milk, salt, and rum, and continue beating until there are no dry lumps, but without overtaking. Pour the apricots carefully into the mold and add some almonds on top.

Bake at a medium height for about 20-30 minutes, until when you click with a stick in the center it comes out practically clean. It is better than it is not completely set so that it is juicier. Let cool on a rack before serving.

With what to accompany an apricot cake

The juicy apricot and almond cake can be taken warm, at room temperature or cold, after resting in the fridge but letting it temper a little. It will be a luxury dessert if we accompany it with Greek yogurt, whipped cream, ice cream or a vanilla sauce, although by itself it is already a delight. Dessert or snack fits in any early summer menu.

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