This cake started life as an orange and almond cake and has been transformed into something a little more seasonal with the addition of apricots and raspberries. It’s an upside down cake, with the fruit cooking on the bottom, so it works best with a spring form cake tin. Deliciously moist, fat and flour free, you’re ticking the boxes for gluten and dairy free with this one. It makes a lovely end to a meal with friends. …