Wicklewood'S Sugar Free And Gluten Free Apricot Sponge - cooking recipe

Ingredients

8 ounces butter
2 tablespoons honey
2 large eggs, beaten
8 ounces gluten free self-raising flour
1 lb dried apricot
500 ml water
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
12 ounces artificial sweetener
1 teaspoon vanilla extract

Preparation

Soak your dried apricots overnight in the 500ml of water.
Preheat your oven to 180 deg C/ 350 deg F/gas mark four.
Pour the apricots and water into a large saucepan and bring to the boil.
Gently simmer for 10 minutes.
Remove from the heat and liquidise.
Beat butter, eggs and honey into the apricots.
Sieve in the flour and mix well.
Spoon into a greased cake tin and bake for 25-30 minutes.
Remove from cake tin, transfer to a cooling rack and make frosting.
In a large bowl, beat together the butter, vanilla and cream cheese.
Add the sweetener a cup at a time and mix until blended.
When the cake is thoroughly cooled, top with cream cheese frosting.