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Gluten-free fruit cake
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Easy gluten-free fruit cake - ready in just 20 minutes!
Ingredients:
  • 140.00 gm buckwheat flour
  • 1.25 gm bicarbonate of soda
  • 150.00 gm almond meal
  • 750.00 ml gluten-free fruit mince (see note)
  • 3 eggs, lightly beaten
  • 250g butter, melted, cooled
  • 82.50 ml blanched almonds
  • 125.00 ml pecans
  • 40.00 ml sunflower seed pepita mix
  • 40.00 ml brandy
  • Pure maple syrup, to serve
Instructions:
  • Preheat your oven to 150C/130C fan-forced. Grease a 20cm round cake pan that is 7cm deep. Line the base and sides with 3 layers of baking paper, making sure to extend the paper 5cm above the edge of the pan for easy removal.
  • In a large bowl, sift together flour and bicarbonate of soda. Mix in almond meal. Stir well. Add fruit mince, egg, and butter. Mix until combined. Spoon the mixture into the prepared pan and level the top. Arrange almonds and pecans around the top edge of the cake. Roughly chop the remaining almonds and pecans, then sprinkle along with seed mix on top of the cake following the picture as a guide.
  • Bake for 3 hours or until a small knife inserted into the center of the cake comes out clean. If the cake is browning too quickly, lightly cover it with foil. Drizzle with brandy and let it sit for 5 minutes. Invert the cake onto a baking paper-lined board and cool it in the pan overnight.
  • Flip the cake onto a serving plate, top-side up, and enjoy it drizzled with maple syrup.

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