Gluten and Sugar Free Christmas Cake |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From Barbara Cousins Cooking Without Ingredients:
170 g dried dates |
140 ml water |
115 ml sunflower oil |
30 g ground almonds |
1 teaspoon mixed spice |
3 eggs (or egg replacer) |
55 g rice flour |
55 g soya flour |
55 g cornflour or 55 g potato flour |
455 g mixed dried fruit (raisins, currants, sultanas) |
Directions:
1. Chop dates into small pieces and place in a pan with the water.
2. Bring to the boil and simmer over a low heat for approimately 10 minutes until the dates are soft.
3. Cool the date mixture.
4. Process or beat together the date mixture, oil, ground almonds, spice, eggs and flours until they are well blended.
5. Stir in the dried fruit and mix well by hand.
6. Place into a lined and greased 6 - 8 cake tin and bake at Gas Mark 3, 330 oF, 170 oC for approximately 30 minutes, then lower the temperature to Gas Mark 1, 290 oF, 145 oC for a further 45 minutes.
7. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire tray.
8. Remove the lining paper and allow to cool.
9. Store in the fridge and eat within 2 weeks, or freeze (in slices).
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