Wicklewood'S Sugar Free And Gluten Free Apricot Sponge

Method

1. I

   Soak your dried apricots overnight in the 500ml of water.

2. II

   Preheat your oven to 180 deg C/ 350 deg F/gas mark four.

3. III

   Pour the apricots and water into a large saucepan and bring to the boil.

4. IV

   Gently simmer for 10 minutes.

5. V

   Remove from the heat and liquidise.

6. VI

   Beat butter, eggs and honey into the apricots.

7. VII

   Sieve in the flour and mix well.

8. VIII

   Spoon into a greased cake tin and bake for 25-30 minutes.

9. IX

   Remove from cake tin, transfer to a cooling rack and make frosting.

10. X

    In a large bowl, beat together the butter, vanilla and cream cheese.

11. XI

    Add the sweetener a cup at a time and mix until blended.

12. XII

    When the cake is thoroughly cooled, top with cream cheese frosting.