Gluten-free Christmas Cake with olive oil instead of butter [lactose free]

christmas cake with olive oil (2)

 

‘This cake has no added refined sugar, no butter and no flour and I love the taste and texture. If you prefer it sweeter add some stevia

You will need:

500g dried fruit of your choice, (currants, raisins, apricots, sultanas, figs, prunes)
1 teaspoon baking powder (gf)
1/2 teaspoon bicarbonate of soda
2 apples grated
200g dates
1 teaspoon cinnamon
Few drops good vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1 tablespoon apple organic vinegar
Grated rind of an orange
3 tablespoons olive oil
4 eggs
250g ground almonds
50g nuts of your choice (almonds, pecans, walnuts, hazelnuts)
50g cherries

Flaked almonds to sprinkle on the surface before baking.

 

gluten-free-christmas-cake

 

You will also need a 20cm round cake tin

Preheat the oven to 150 C.
Cover the cake tin with baking paper or grease the tin lightly with olive oil. Mix all the liquid ingredients together and mix together so that they are blended.  In a separate bowl, mix all the dry ingredients together including the nuts and cherries until they are coated with the almond meal.
Add the liquid ingredients to the dry ingredients.
Stir until the mixture is consistent but do not overmix.
Pour the batter inti the prepared cake dish
Bake for an hour 15 minutes. Check after 50 minutes of baking time as each oven is different.
Leave the cake to cool in the container.
Store in an air tight tin preferably in the fridge if you are keeping long term as there is no added sugar that guarantees preservation.

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Citrus season is here, photo Paul Camilleri

Trade Enquiries
Stevia by Truvia at Borg & Aquilina
Nuts, dried fruit and spices by Good Earth Distributors
Filippo Berio Olive Oil and Fry Light Spray by Rimus Group