Gluten Free Apricot Almond Cake

Ron NebreCake, Gluten-Free, recipes

This delicious cake is perfect to serve at afternoon tea, a late lunch or even dinner. It’s a fabulous gluten-free option, so you can indulge even the most sensitive tummies in your life.


  • 50 gm / 1/4 cup Cornmeal
  • 250 gm / 1 1/2 cup Almond flour
  • 15 gm / 2 tbsp Corn starch
  • 225 gm / 1 cup Mirage Margarine, melted
  • 2 gm / 1 tsp Baking powder
  • 5 gm / 2 tsp Salt
  • 200 gm / 1 cup Sugar
  • 3 Eggs
  • 1 Lemon, juiced, seeds removed
  • 250 ml / 1 cup Apricot jam


1. Preheat the oven to 325F
2. Prepare an 8” to 10” cake pan by rubbing the sides and bottom with Mirage Margarine, then lining the bottom with a parchment circle cut to fit the pan.
3. In a large bowl, whisk together the melted Mirage Margarine, sugar, eggs, lemon juice and salt until evenly combined.
4. In a separate bowl stir together the cornmeal, almond flour, cornstarch and baking powder.
5. Mix the dry ingredients into the wet, folding with a spatula just until combined.
6. Fill the cake pan and place in the oven for 25 minutes.
7. The cake is done when the top springs back to the touch, doesn’t wiggle and has an even golden crust.

8. Turn the cake out of the pan onto a cooling rack after it has rested for 30 minutes but is still warm.
9. Once the cake has cooled completely, gently spread the apricot jam across the top of the cake.
10. Allow the cake to rest with jam for at least 1 hour before serving, to allow the flavour to soak into the cake.


  • This cake works well as a full dessert, served with a side of greek yogurt and fresh sliced apricots.