GLUTEN-FREE FRUIT CAKE
SERVES 20 PREP 20 MINUTES (PLUS OVERNIGHT
COOLING) COOK 3 HOURS YOU’LL NEED TO START THIS RECIPE
THE DAY BEFORE SERVING.
1 cup buckwheat flour ½ teaspoon bicarbonate of soda 1½ cups almond meal 1 quantity Gluten-free Fruit Mince (see recipe, above) 3 eggs, lightly beaten 250g butter, melted, cooled ¹⁄³ cup blanched almonds ½ cup pecans 2 tablespoons sunflower seed and pepita mix 2 tablespoons brandy Pure maple syrup, to serve
1 Preheat oven to 150°C/130°C fan-forced. Grease a 7cm-deep, 20cm (base) round cake pan. Line base and side with 3 layers of baking paper, extending paper 5cm above edge of pan. 2 Sift flour and bicarbonate of soda into a large bowl. Add almond meal. Stir to
combine. Add fruit mince, egg and butter. Stir to combine. Spoon into prepared pan. Level top. Using the picture as a guide, arrange almonds and pecans around top edge of cake. Roughly chop remaining almonds and pecans, and sprinkle with seed mix on top of cake. 3 Bake for 3 hours or until a small knife inserted into the centre of cake comes out clean (cover cake loosely with foil if over-browning during cooking). Drizzle with brandy. Stand for 5 minutes. Turn cake, upside-down, onto a board lined with baking paper. Cool cake in pan overnight. 4 Turn cake, top-side up, onto a serving plate. Serve drizzled with maple syrup. NUTRITION: (per serve) 1425kj; 19.3g fat; 7.5g sat fat; 5.9g protein; 32.6g carbs; 4.1g fibre; 88mg chol; 149mg sodium.