Apricot and Ginger Frangipane Pie
- 150g (5oz) pitted dates,
- finely chopped
- 110ml (4fl oz) water
- 8 just ripe apricots,
- halved and stoned
- 6 pieces crystallised
- ginger, diced
- 75g (3oz) gluten-free flour
- 1/2 tsp bicarbonate soda
- 1 tsp gluten-free baking powder
- 75g (3oz) ground almonds
- 75g (3oz) medium maize meal
- 1 tsp almond extract
- 1 tbsp lemon juice
- 110ml (4fl oz) rice bran oil
- 150-200ml (5-7fl oz) dairy free milk
This moist almondy sponge and fresh fruit pudding is best served slightly warm with a cold accompaniment, such as whipped coconut cream or ice cream, Make sure the fruit you use are not over-ripe or they will disintegrate
1. Preheat the oven to 190°C (170°C fan), gas mark 5, and grease a 25cm (10in) deep-sided pie dish (using a little extra oil).
2. Place the dates and water in a pan and bring to the boil. Remove from the heat, cover with a lid and leave to soften for about 30 minutes while you prepare the other ingredients.
3. Place the apricots in the dish, cut side down, and scatter over the ginger pieces. Sift together the flour, bicarbonate of soda and baking powder and mix with the ground almonds and polenta.
4. Place the date mixture in a food processor with the almond extract, lemon juice or vitamin C powder, oil and 150ml (5fl oz) of the milk or water, and blend until smooth. Add the flour mixture and process again, adding a little more liquid if needed, to make a very soft, dropping consistency (almost like a thick batter).
5. Spoon the mixture carefully on top of the apricots, level the surface and bake on the middle shelf of the oven for 35–45 minutes or until brown on top and springy to the touch. Serve while still slightly warm.
Plum and Orange Frangipane Pie: Substitute plums for the apricots. Sprinkle with a teaspoon of grated orange zest or 2 tablespoons of candied peel (this does contain a little sugar) before topping with the frangipane mixture.
Apple and Raspberry Frangipane Pie: Replace the apricots with 2–3 tart eating apples, unpeeled and each cut into 6–8 wedges. Sprinkle over a handful of freeze-dried raspberries before topping with the frangipane mixture.