Foolproof Christmas option for gluten-intolerant (+ recipe)
Home » Lifestyle » Food & Wine
Wed, 3 Dec 2008
Food & Wine
A festive almond fruitcake with a difference. This festive almond fruitcake is a superb alternative for those who are wheat- or gluten-intolerant or who would simply like to try a different Christmas cake.
The dried fruit and almonds, both chopped and ground, are glued together with a minimum of batter.
It is an easy and foolproof cake to make.
Rich, moist and delicious, it is best served in small slices.
Use a small serrated knife to cut.
The cake will keep for up to three months if wrapped in foil and stored in the refrigerator.
It's great to have on hand right through the holidays.
For those with a mild glucose intolerance, a half tsp of baking powder is unlikely to be a problem.
When I checked the supermarket shelves to see what baking powders are available, I discovered that Edmonds is now gluten-free.
You can, if you wish, substitute a half tsp cream of tartar and a quarter tsp baking soda for the baking powder in this recipe to make a gluten-free raising agent, or just buy a gluten-free baking powder.
1kg mixed dried fruit
120g whole brown skinned almonds, roughly chopped
70g maize cornflour
1/2 tsp baking powder
70g ground almonds
3 eggs, size 6
1/4 cup honey, warmed
1 tsp natural almond essence
2 Tbsp amaretto liqueur or brandy (optional)
Line the base and sides of a 20cm square cake tin.
Combine dried fruits and chopped nuts in a large bowl and mix thoroughly.
Sift the cornflour and baking powder together and stir in the ground almonds.
Beat eggs and honey in a medium-sized bowl with an electric mixer until thick and creamy.
Beat in almond essence.
Stir the cornflour and almond mixture into the beaten eggs, mixing well.
Pour this into the bowl containing the dried fruit and nuts and stir until thoroughly combined.
Spread into the prepared tin, pushing it well into the corners.
Smooth the top.
Place just below the centre of an oven which has been heated to 150degC.
Cook for 1hr 35min to 1hr 50min.
The cake should be golden brown, feel firm to touch and a skewer inserted in the centre of the cake should come out clean.
Remove from the oven and brush the hot cake with amaretto, brandy or a liqueur of your choice.
Cool completely, wrap in foil and store in the refrigerator.
It is ready for eating within 12 hours of baking.
This is not a cake for icing.
I serve it just as it is, but you could brush the top with an apricot jam glaze and decorate with glace fruits.
- Joan Bishop
Article Source: http://www.odt.co.nz:80/lifestyle/food-wine/34329/foolproof-christmas-option-gluten-intolerant-recipe