Gluten Free Fruit Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
1 kg (2.2 lb) 7 cups of mixed dried fruit such as sultanas (golden raisins), currants, mixed peel, glace' cherries and pineapple
100 ml (3 1/2 fl oz) 1/3 cup of Amaretto di Saronno liqueur
300 ml (10 fl oz) 1 1/4 cups of orange juice
100 ml (3 1/2 fl oz) 1/3 cup of coconut cream
Grated zest of 1 orange
6 large free-range eggs, separated
225 g (8 oz) 1 generous cup of dark brown soft sugar
140 g (5 oz) 2/3 cup of unsweetened canned chestnut puree
225 g (8 oz) 1 cup of Dairy free margarine, softened
115 g (4 oz) 1 1/3 cups of ground almonds
115 g (4 oz) 3/4 cup of rice flour
70 g (2 1/2 oz) 1/2 Cup of whole blanched almonds to decorate (or more for a more luxurious look)
2 x 20 cm (8 inch) square non-stick cake tins at least 9 cm (3 1/2 inch deep), lined with baking parchment (wax paper)
kitchen foil
100 ml (3 1/2 fl oz) 1/3 cup of Amaretto di Saronno liqueur
300 ml (10 fl oz) 1 1/4 cups of orange juice
100 ml (3 1/2 fl oz) 1/3 cup of coconut cream
Grated zest of 1 orange
6 large free-range eggs, separated
225 g (8 oz) 1 generous cup of dark brown soft sugar
140 g (5 oz) 2/3 cup of unsweetened canned chestnut puree
225 g (8 oz) 1 cup of Dairy free margarine, softened
115 g (4 oz) 1 1/3 cups of ground almonds
115 g (4 oz) 3/4 cup of rice flour
70 g (2 1/2 oz) 1/2 Cup of whole blanched almonds to decorate (or more for a more luxurious look)
2 x 20 cm (8 inch) square non-stick cake tins at least 9 cm (3 1/2 inch deep), lined with baking parchment (wax paper)
kitchen foil
method
Preheat the oven to 170°C (325°F) Gas mark 3
If you have time, it is a great idea to macerate the fruit 24 hours in advance. To do this, put all the dried fruit, Amaretto, orange juice and coconut cream together in a very large bowl with the grated orange. mix well to blend the liquids and coat the fruit. Cover the bowl and keep in a cool place until needed.
2. Transfer to a very large bowl. sift the ground almonds and the rice flour into the mixture and fold in.
3. Stir in the prepared dried fruit and all the liquid.
4. Whisk the egg whites in a bowl until they are stiff and then fold them into the fruit mixture.
5. Divide the mixture between the 2 tins and decorate with the whole almonds.
6. Bake in the oven for 2 1/2 hours or until the cakes are firm and cooked all the way through.
7. You will probably need to cover the cakes with foil halfway through the cooking so that the cakes do not burn. if the sides seem to be getting too dark then wrap foil around the tins as well and cook for a little longer to make sure the centre is cooked through.
8. Leave the cakes to cool in the tins and then turn them out and remove all the paper.
9. Serve the cakes when they are cold and then store in an airtight container until needed.
If you have time, it is a great idea to macerate the fruit 24 hours in advance. To do this, put all the dried fruit, Amaretto, orange juice and coconut cream together in a very large bowl with the grated orange. mix well to blend the liquids and coat the fruit. Cover the bowl and keep in a cool place until needed.
To make the cake
1. Put the egg yolks, soft brown sugar, chestnut puree and margarine in the food processor and blend until fluffy.2. Transfer to a very large bowl. sift the ground almonds and the rice flour into the mixture and fold in.
3. Stir in the prepared dried fruit and all the liquid.
4. Whisk the egg whites in a bowl until they are stiff and then fold them into the fruit mixture.
5. Divide the mixture between the 2 tins and decorate with the whole almonds.
6. Bake in the oven for 2 1/2 hours or until the cakes are firm and cooked all the way through.
7. You will probably need to cover the cakes with foil halfway through the cooking so that the cakes do not burn. if the sides seem to be getting too dark then wrap foil around the tins as well and cook for a little longer to make sure the centre is cooked through.
8. Leave the cakes to cool in the tins and then turn them out and remove all the paper.
9. Serve the cakes when they are cold and then store in an airtight container until needed.
serving amount
serves 10
rate this recipe
7.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
