User Review
5 (1 vote)

Spiced apricot and cream slices

These lightly-spiced apricot and cream slices are perfect to be shared among friends. They're gluten-free and low in salt, too.

Serves 16

Prep Time 15 min

Cooking Time 40 min


  • 4tbsp sunflower oil
  • 3tbsp skimmed milk
  • 225g gluten-free self-raising flour
  • 175g gluten-free plain flour, plus 1tbsp for the topping
  • 40g desiccated coconut
  • 125ml maple syrup
  • 3tbsp ground chia or flaxseed
  • ½tsp ground nutmeg
  • Zest 1 orange
  • 3 eggs
  • 1 x 425g can apricot halves in light syrup, drained (2tbsp syrup reserved)
  • 250g extra-light soured cream
  • 1tsp vanilla bean paste
  • 1tsp ground cinnamon


  1. Heat the oven to 180°C/fan 160°C/gas 4. Grease and line a 20cm square cake tin with non-stick baking paper, extending the paper at the short sides to use as handles.
  2. Blend the oil, milk, flours, coconut, maple syrup, ground chia seeds or flaxseed, nutmeg, orange zest and 1 egg in a food processor or blender until combined. Press the mixture into the prepared tin and level the surface. Bake for 10 min.
  3. Arrange the apricots over the cake base. Whisk together the remaining eggs, reserved apricot syrup, soured cream, extra 1tbsp flour and vanilla in a bowl. Pour over the apricots. Sprinkle with cinnamon, then bake for 25–30 min until just set. Remove from the oven and leave to cool for 15 min, then chill for 2 hr or until firm. Cut into 16 squares.

Nutrition per serving

Read more on how we calculate nutrition.
224kcal 4.8g 8.1g 2.5g 2.1g 10g 0.2g 28mg 31g 0.7mg

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