Rice flour cake with Apricot Jam | Glutenfreewhisk

A gluten free cake recipe with the goodness of apricot jam bought locally and topped with pistachios.

For this lovely recipe I have used rice flour and yes, the cake sometimes with rice flour can become somewhat heavy but the deliciousness is unmatched. Especially when you are craving a cake and you cannot have regular cake, and you end up baking a cake yourself. This rice flour apricot jam cake recipe is simple, no rocket science and for a gluten intolerant person like me, even a dense cake option is understandable and desirable. It just should be tasty and quick. There are a few things that you should use while baking a gluten free cake and the denseness will not be there.

One option is, if you don't want to use only rice flour you can also mix millet flour with it like Jawar flour. For this just take half the quantity of each.

Another thing that one should do is use eggs or curd or banana to give that texture or body to the cake.

I have had this apricot jam with me for so long and I thought why not use it in a cake. I did and it turned out to be quite well actually.

A lot of people on social media are making reels or "creating content" saying things that gluten free stuff is not yummy or not even close to the regular cakes/things. But for me there is no comparison. People who have a sweet tooth or people who choose to live a healthy lifestyle and are opting for healthier food options these are amazing cake options. With health issues/intolerances these are actual life savers.

You can also check my healthier version of ice cream that is definitely guilt and lactose free ice cream.

The recipe for Rice flour cake with Apricot Jam goes as follows 

INGREDIENTS

2 tbsp Apricot jam

2 cups Rice flour

1 tbsp Curd

Brown sugar, as per required sweetness

1 tbsp Ghee/ Butter, and a little extra for greasing

half tsp Baking Powder

half tsp Baking Soda

Chopped Pistachios for decoration

METHOD

1. Preheat the oven at 180 degrees Celsius. Line or grease the desired cake tin and keep aside.

2. In a bowl sift and mix all the dry ingredients. In another bowl add ghee, curd and sugar (if using) and whisk them well until well combined.

3. In a pan take the jam and add little hot water to bring the jam from jelly to a consistency that is thick and pouring. Add it to the wet mix bowl. 

4. Pour the dry ingredients in the wet ingredient bowl and cut and fold the mixture. Adjust the consistency using hot water or room temperature milk. Adjust the sugar level if required.

5. Pour this batter on a lined or greased tin, decorate with pistachios and bake it in the oven at 170-180 degree for 35-40 min.

6. Allow it to cool, demold and Viola!! Happy baking.

Rice flour cake with apricot Jam | Glutenfreewhisk