gluten free low fat upside down apricot cake.

This is a remarkably light sponge for a gluten free cake: The non allergic people at the party were none the wiser and came back for seconds!

1 and a half Tblspns of brown sugar.

400g can of apricots drained well

3 eggs separated

half a cup of caster sugar

half a tspn vanilla paste

2 thirds of a cup of Self Raising gluten free flour mix

Pre heat oven to 160*C. Grease pan and line with baking paper. Sprinkle brown sugar on base and arrange apricots on top of the sugar with the cut side up.

Beat egg whites to soft peaks. Gradually add sugar beating well until sugar is all gone and mixture is smooth and glossy. Beat in the egg yolks and vanilla. Sift flour into mixture and fold through gently with a metal spoon. Gently smooth over apricots and bake for 30 - 35 minutes. Allow to cool in tin for 5- 10 mins before turning out onto plate. Best eaten on the day it is made but it can be frozen for up to three months.
I served it with very not low fat double cream.

I am going to try this sponge with different fruit like blueberries or apple or pears...