Delicious low FODMAP recipe for irritable bowel Syndrome / IBS Sufferers

Low FODMAP Almond Cake with apricot and vanilla bean syrup

Stock up on fresh, seasonal apricots to create stunning desserts - like this almond cake with bean syrup!

Ingredients (serves 10)

250g butter, softened

2/3 cup caster sugar

4 eggs

2 cups almond meal (ground almonds)

1/4 cup rice flour

Double cream, to serve

Apricot and vanilla bean syrup

1 vanilla bean, split

1/2 cup caster sugar

4 apricots, halved, stones removed, cut into thick wedges (see notes section for Low FODMAP diet tip)


Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and sides with baking paper.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in almond meal and flour. Spread mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool for 10 minutes.

Make syrup Using a sharp knife, scrape seeds from bean. Place seeds, bean, sugar and 1/2 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves (don't boil). Bring to the boil. Reduce heat to low. Simmer for 7 minutes or until slightly thickened. Add apricots. Simmer for 2 to 3 minutes or until apricots are just tender. Remove from heat. Remove and discard bean.

Place cake on a plate. Spoon over apricot mixture. Serve with cream.


Tip: You could use other stonefruit such as peaches, plums and nectarines instead of apricots.

Low FODMAP diet tip: Make this a low FODMAP recipe by replacing apricots with rhubarb or raspberry, blueberry or strawberry mix.Once cool, remove from the tin, slice, and serve or keep in an airtight container. up

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Low FODMAP Recipes