GLUTEN-FREE FRUIT CAKE

Super Food Ideas - - ALLERGY | GLUTEN-FREE CHRISTMAS -

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.

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