Gluten-free christmas cake
225g butter, room temperature, cubed (extra for greasing) 450g green apple, roughly chopped 200g dates 100g raisins 4 large eggs, beaten 150g gluten-free white bread flour, plus a teaspoon extra 100g ground almonds 1½ tsp gluten-free baking powder ½ tsp ground ginger 1½ tsp cinnamon 2 tsp pine nuts 2 tbs demerara sugar A good grating of nutmeg
Preheat oven to 180C. Grease the base of a 22cm round cake tin and line with baking paper.
Place the apples in a food processor with the dates, butter and half the raisins, mix until combined.
Using a spatula, scrape into a bowl and mix in a third of the beaten eggs.
In a separate bowl combine flour, almonds, baking powder, cinnamon, ginger and nutmeg.
Add a third to the apple mixture and combine, then continue adding and combining the egg and flour mixtures in alternating batches until all mixed together.
Fold through remaining raisins, then pour into prepared tin. Combine pine nuts, sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50-60 minutes, until golden and cooked through. Leave to cool in the tin for 10 minutes before turning out.