Wheat Free Sherry Cake and Baked Figs

Wheat Free Sherry Cake and Baked figs

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Wheat Free Sherry Cake and Baked Figs are the perfect way to celebrate the holidays.
Servings: 6
Calories: 1076


  • 2 1/2 oz potato flour
  • 3 1/2 oz maize flour
  • 3 1/2 oz rice flour
  • 2 teaspoons of Gluten free baking powder
  • A pinch of salt
  • 7 1/2 floz light sunflower oil
  • 8 oz caster superfine sugar
  • 4 large free-range eggs
  • 4 1/2 oz ground almonds
  • Grated zest of 1 lemon
  • 4 floz aged Amontillado dry sherry
  • icing confectioners' sugar to decorate

for the figs

  • 12 ripe but firm, figs
  • Juice of 1 large orange
  • 3/4 teaspoon of pure Madagascan vanilla extract
  • 1 teaspoon of Gluten free mixed pie spice
  • A little grated nutmeg
  • 3 tablespoons of Marsala
  • 3 tablespoons of runny honey


  • 20 cm (8 inch) non-stick cake tin, greased and dusted with extra flour
  • Preheat the oven to 180°C (350°F) gas 4
  • Sift the flours, baking powder and salt into a large bowl.
  • In another bowl, whisk the oil with the sugar and beat in the eggs, one at a time, until thick and creamy.
  • Gently fold the egg mixture into the flours. Carefully add the almonds, lemon zest and sherry, and spoon the cake mixture into the prepared tin.
  • Bake for 1 hour, or until an inserted skewer comes out clean.
  • Allow the cake to cool, then turn out onto a wire rack and leave until cold.
  • Wash the figs and place them in an ovenproof dish with the orange juice, vanilla extract, spices and Marsala.
  • Pour the honey over the figs and bake for 35 minutes or until soft and glazed.
  • Put the cake on a plate and sprinkle with icing (confectioners') sugar.
  • Serve the figs warm or cold with the cake.
Calories: 1076 kcal
Carbohydrates: 144 g
Protein: 14 g
Fat: 52g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 195 mg
Potassium: 1110 mg
Fiber: 11 g
Sugar: 78 g
Vitamin A: 331 IU
Vitamin C: 26 mg
Calcium: 190 mg
Iron: 3 mg
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