*Apricot and Ginger Frangipane Pie*
Serves 6 This is a delicious and decadent trat which you can enjoy knowing that its good for the ody as well as the sou. This pudding is best served slightly warm with a cold accompaniment, such as whipped coconut cream or ice cream. (recipes in the book) 150g pitted dates, finely diced (scant cup) 110ml of water (4 fluid ounces) 8 just ripe apricots, halved and stoned 6 pieces of crystalised ginger, diced (optional) 75g of gluten free plain flour (3 ounces, 1/2 cup) 1/2 tp bicarbonate of soda 1 tsp gluten free baking powder 75g ground almonds (14 TBS) 75g polenta, or medium maize meal (scant half cup) 1 tsp almond extract 1 TBS lemon juice 110ml rice bran oil (1/2 cup) 150 - 200ml dairyfree milk or water (5 to 7 fluid ounces) Preheat trhe oven to 190*C/375*F/ gas mark 5. Butter a deep 10 inch deep sided round pie dish. 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. Place the apricots in the dish, cut side down, and scatter over the ginger pieces. Sift together the flour, soda, and baking powder. Mix with the ground almonds and polenta. Place the date mixture in a food processor with the almond extract, lemon juice, oil and 150ml (5 fluid ounces) of the milk or water and blend until smooth. Add the flour mixture and process again, adding a bit more liquid if needed, to make a very soft, dropping consistency, almost like a thick batter.
Spoon the mixture carefully on top of the apricots, level the surface and bake on the middle shelf of the oven for 35 to 45 minutes, or until brown on top and springy to the touch. Serve while still slightly warm.
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