24/12/2024
My GFDF Christmas cake! Finally after about 5 trials, I have made one that even my super critical partner likes! Moist, tasty and moreish and no difference in taste or texture to the wheat and dairy version.
700g mixed fruit, 60g glazed cherries, 60g crystallised ginger, tbsp lemon zest, splash each of lemon, coconut, almond and vanilla essence. Cup of ginger beer, 2/3 cup good sherry. 4 large eggs, 125g coconut oil, 1 cup raw sugar.
1 cup almond flour, 1 cup buckwheat flour and 1/4 cup chia seeds.
Optional, chopped dried apricots and sliced almonds.
Put cherries, mixed fruit, ginger, zest, essences, sherry and ginger beer. Leave covered in fridge overnight.
Cream coconut oil and sugar and add eggs one at a time and beat. The fluffier the better.
Combine almond, buckwheat and chia flour. Fold fruit mix and flour alternately into the oil, egg, sugar mixture until all ingredients are combined.
Pour into a double lined, oiled cake tin (brown paper or baking paper)
Bake for 25 minutes on 175 degrees C, then turn down to 130 degrees for 2-2.5 hours making sure it doesn’t burn.
When cool, pour brandy, rum, sherry or whiskey over the top if desired.
