95.Gluten-free Pumkin and Apricot cake : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


1 small young pumpkin or squash- about the size of a large grapefruit

4 dried apricots, chopped finely

1 tablespoon orange peel

2 tablespoons raisins or sultanas

2 oz or 50 g sugar

2 tablespoons olive oil

1 egg

1 teaspoon ground ginger

2 tablespoons dark fruit jelly - blueberry or blackberry

1/3 teaspoon ground nutmeg

4 oz or 100g

gluten-free flour mix

1/2 teaspoon bicarbonate of soda

1/2 teaspoon cream of tartar


• Peel the pumpkin and remove the seeds and pulp. Chop the flesh

• Beat the pumkin flesh to a puree with the egg, sugar and oil.

• Beat in all the remaining ingredients.

• Put the mixture into a deep 8 inch / 20 cm cake tine lined with non-stick baking parchment.

• Bake in a preheated oven, gas mark 4, 350F, 180C, for 1 1/4- 1 1/2 hours.