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joanne

Diabetic (gluten free) Christmas cake



Ingredients


  • 170gms (6oz) pitted prunes

  • 115gms (4oz) dried apple rings

  • 115gms (4oz) dried apricots

  • 50 ml (double measure) brandy, whisky or tea

  • 1 small apple, washed and grated to the core

  • 1 tsp ground ginger

  • half tsp ground cinnamon

  • half tsp fresh grated nutmeg

  • 1 dessert spoon vanilla extract

  • 170gms (6oz) soft butter

  • 85gms (3oz) fruit sugar

  • 4 medium eggs (or 3 large)

  • 85gms (3oz) ground almonds

  • 85gms (3oz) rice bran

  • 1 tsp baking powder




Recipe


  1. The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy. Leave overnight, stirring when you're passing.

  2. Line a 20cm (8 inch) deep cake tin with a double layer of greaseproof (or Bakewell) paper. Set the oven to 150oC (gas mark 2).

  3. Cream the butter and fruit sugar then stir in the chopped fruit, orange zest and grated apple. Add the vanilla and spices and beat the eggs in one at a time. Don't worry if it looks a bit curdled - it will be fine!

  4. Stir in the ground almonds, rice bran, and baking powder thoroughly. Finally, stir in juice from half the orange to start with, adding more if necessary to make a soft consistency.

  5. Pour into the cake tin and level the top. Tie a double thickness of newspaper or old manilla envelopes around the outside with string or thread.

  6. Bake for 1 to 2 hours until a skewer comes out clean. As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave till completely cold (this softens the top of the cake).

  7. Remove from the tin and wrap in a double thickness of foil. If possible, keep it for one to two weeks in an airtight tin to mature before eating.




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