Copper
28-12-2004, 12:35 PM
This recipe was in my local paper and it is a "Trufree" recipe. It caters for all of us who have a wheat, gluten or milk intolerance! So Matt can have some of this cake then? :)
Ingredients
50g/2oz sultanas
50g/2oz dried apricots
50g/2oz stoned dates
75g/3ox dreied ready to eat figs
50g/2oz dried cranberries
3 x 15ml tbsp brandy
200g/7oz non dairy spread
200g/7oz caster sugar
75g/3oz ground almonds
95g/3 and a half oz Trufree Bread Mix
1 x 5ml tsp baking powder (make sure it is gluten free)
1 x 5ml tsp ground mixed spice
4 medium eggs beaten
grated zest & juice of 1 orange
golden icing sugar, for decoration
round deep cake tin 20cm (8") diameter - line sides and base with greaseproof paper or baking parchment
Method
Tip: To prevent the cake from sinking, chop the fruit finely and soak in brandy to ensure it is evenly distributed throughout the cake.
Preheat the oven to 170 degrees C or 150 degrees C if fan asssisted, 325 degrees F or Gas Mark 3
Blend the apricots, dates, figs, cranberries and sultanas in a food processor with the brandy or chop them until roughly the size of candied peel and then combine them with the brandy. Set aside for an hour to infuse the fruit. Add the remaining ingredients to the processor and beat together for 30 seconds until combined or beat together in a large bowl with a wooden spoon for two minutes. Transfer the mixture to the lined cake tin, gently smoothing the top and bake for 1 and a half to 2 hours until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin, running a palette knife around the rim to loosen it as it cools. Wrap the cake in foil and store it for up to a week. Serve dusted with icing sugar or marzipan and ice in the normal way.
Ingredients
50g/2oz sultanas
50g/2oz dried apricots
50g/2oz stoned dates
75g/3ox dreied ready to eat figs
50g/2oz dried cranberries
3 x 15ml tbsp brandy
200g/7oz non dairy spread
200g/7oz caster sugar
75g/3oz ground almonds
95g/3 and a half oz Trufree Bread Mix
1 x 5ml tsp baking powder (make sure it is gluten free)
1 x 5ml tsp ground mixed spice
4 medium eggs beaten
grated zest & juice of 1 orange
golden icing sugar, for decoration
round deep cake tin 20cm (8") diameter - line sides and base with greaseproof paper or baking parchment
Method
Tip: To prevent the cake from sinking, chop the fruit finely and soak in brandy to ensure it is evenly distributed throughout the cake.
Preheat the oven to 170 degrees C or 150 degrees C if fan asssisted, 325 degrees F or Gas Mark 3
Blend the apricots, dates, figs, cranberries and sultanas in a food processor with the brandy or chop them until roughly the size of candied peel and then combine them with the brandy. Set aside for an hour to infuse the fruit. Add the remaining ingredients to the processor and beat together for 30 seconds until combined or beat together in a large bowl with a wooden spoon for two minutes. Transfer the mixture to the lined cake tin, gently smoothing the top and bake for 1 and a half to 2 hours until a skewer inserted into the centre of the cake comes out clean.
Leave the cake to cool in the tin, running a palette knife around the rim to loosen it as it cools. Wrap the cake in foil and store it for up to a week. Serve dusted with icing sugar or marzipan and ice in the normal way.