Every year I make a different GF Christmas cake on my quest for one that doesn't fall apart, so finally here it is! (It's been well tested!) This is a dense and moist fruit cake with a high ratio of fruit, which means you don't need to use any sugar in the recipe. *If you malabsorb fructose go easy on your portion size & limit yourself to 3 cherries! Serves 20 small portions
600g mixed fruit (I used dried blueberries, currants and cranberries) 1 teaspoon ground cinnamon 1 teaspoon vanilla bean extract 1/4 teaspoon nutmeg zest and juice from 1 orange (or splash of contreui) 3 tablespoons olive oil 3 eggs 2 cups almond meal 50g roughly chopped walnuts *toppings of your choice can be added when serving as fresh berries will spoil if left on top of cake Preheat oven to 150 C fanforced Prepare a small round cake tin with baking paper Combine dried fruit, spice, vanilla, orange zest, juice or contreui, oil and eggs Add the almond meal and walnuts and mix through Spoon batter into your baking tin Bake for 1 hour. Check with a skewer to see if it comes out clean, if not bake another 30 mins or until skewer comes out clean Infuse with 1/4 cup of contreui as soon as you remove from oven by using a skewer to make holes and splashing over the top Cool then remove from tin and store in airtight container *This cake can also be warmed and used as a pudding served with cream, custard or natural yogurt, Enjoy!
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AuthorHi, I'm Carolyn Lindrea, Health Coach, Fructose Malabsorber, Yogi, and founder of 'The FODMAP Friendly Tea Co'. Here you will find Information, Inspiration and Motivation to achieve a Healthy and Happy Lifestyle! Archives
March 2016
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