Gluten-free christ­mas cake

Style Magazine - - Eating - BY QCWA

IN­GRE­DI­ENTS

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

METHOD

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.

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