This gluten-free cake recipe is made with almond meal and a little bit of buckwheat flour, topped with gorgeous apricots which are a perfect match with almonds.

And for those who are watching their glycemic index, almond meal is low in carbohydrates, sugars and high in protein. The cake is moist and has a pleasant crumb with a delicate nut flavour coming from the almond meal.

The Romans first brought the almond tree into England and the nuts have been used in cooking throughout history especially in the early 16th century where almonds and almond meal were very popular and used to make marchpane or marzipan to decorate the elaborate banquets.