This Christmas fruit cake that packs a punch
A gluten-free Christmas fruit cake packed full of fruits and spices. Healthy, yet delicious!
Christmas fruit cake
Ingredients
- 3 oranges
- 2 free-range eggs
- 80 g butter
- 180 g gram flour (chickpea)
- 100 g pitted dates
- 55 g raisins
- 35 g chopped apricots
- 30 g chia seeds
- 1 tsp Ceylon cinnamon
- 1 tsp ginger
- 1 tsp bicarbonate of soda
Instructions
-
Preheat the oven to 160oC/Gas Mark 21⁄2.
-
Grate the zest (skin) of one of the oranges on the smallest setting.
-
Cut all of the oranges in half and squeeze the juice out of them into a bowl until you have 200ml (7fl oz) juice – you can use your hands or a juicer.
-
Pour the juice and the zest into a large mixing bowl and stir in the chia seeds.
-
Carefully chop the dates into small pieces, then stir the dates, raisins and apricots into the orange and chia mix. Let sit for a few minutes.
-
Line a 20cm (8in) cake tin with parchment paper and grease the paper (this will stop the cake from sticking).
-
Gently melt the butter in a saucepan and pour it into the cake mix.
-
Whisk the eggs in a small bowl and add them to the mix, then sieve the gram flour, spices and bicarb in, stirring thoroughly.
-
Pour the mixture into the cake tin and bake for 50 minutes – keep an eye on it from 45 minutes to make sure it isn’t going too brown. It is ready when you can put a knife in it and it comes out clean!
-
Leave to cool, then peel the parchment off and decorate as you wish. Store in an airtight container for up to 1 week.
More gluten-free recipes, including festive recipes!