About this recipe:This gluten-wheat-diary-egg and sugar-free cake is a real tea-time treat. Packed with full of fruit flavours and enticingly moist. Lots of health-giving ingredients. Enjoy without guilt! I used gluten-wheat free self-raising flour but you can also use normal self-raising flour. And instead of light muscovado sugar, I used agave nectar.
Preheat the oven to 180 C / Fan 160 C / Gas 4. Grease a cake tin with oil or margarine.
Mix the flour, baking powder and cinnamon together in a large bowl. Add the orange juice, agave syrup and oil (or oil and apple sauce). Stir well. Add the grated carrot, apple, orange zest, apricots and stir until well mixed. Spoon into the prepared tin.
Bake for 50 minutes. Cool on a rack before removing from tin.
Serve with apricot cream ~ Simply mix (425 ml) whipped cream with (300g) apricot compote.