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Gluten Free Apricot Sponge Flan

ingredients

3 eggs
4 oz (110 g) soft brown sugar
1/2 teaspoon cinnamon
2 oz (55 g) arrowroot
1 oz (28 g) ground almonds
4 oz (110 g) dried apricots, soaked, cooked and pureed
1/4 pint (140 ml) whipped cream (optional)

method

1. Separate the egg yolks from the whites.

2. Place the yolks and sugar in a bowl standing in a saucepan of simmering water and whisk until thick and pale.

3. Remove from the heat and continue whisking until the mixture cools.

4. With a metal spoon, gently fold in the cinnamon, arrowroot and almonds.

5. Place the egg whites in a clean, dry bowl, and whisk until stiff, then fold into the egg yolks and sugar mixture.

6. Grease an 8 inch (20cm) sandwich tin and line with greaseproof paper.

7. Turn the mixture into the tin, and bake at 350°F (180°C) gas mark 4, for 25 - 30 minutes, or until the cake springs back when lightly pressed.

8. Turn on to a wire rack to cool and remove the greaseproof paper.

9. Cut the cake in half and spread with the apricot puree and half the whipped cream.

10. Sandwich together and decorate with the remaining whipped cream.

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