1 hr 20 mins
Super easy
serves 12
Ingredients
225g butter, room temperature, cut into cubes, plus extra for greasing
450g bramley apples, roughly chopped
200g medjool dates
100g raisins
4 large free-range eggs, beaten
150g gluten-free white bread flour, plus a teaspoon extra
100g ground almonds
1½ tbsp gluten-free baking powder
1 tsp ground cinnamon
½ tsp ground ginger
A good grating of nutmeg
2 tbsp pine nuts
2 tbsp demerara sugar
Method
This gluten-free cake will really get you in the festive spirit, with sweet apples, cinnamon, ginger and nutmeg
- Preheat the oven to 180°C/350°F/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper.
- Cut the butter into cubes and roughly chop the apples. Put the apples and butter in a food processor with the dates and half the raisins, and blitz until combined. Using a spatula, scrape into a bowl.
- Beat the eggs and mix one third into the bowl with the apple mixture.
- In a separate bowl, combine the flour, almonds, baking powder, cinnamon and ginger. Grate in the nutmeg. Add a third to the apple mixture and combine, then continue adding and combining the egg and flour mixtures in alternating batches until all mixed together.
- Finish by folding through the remaining raisins, then pour into the prepared cake tin.
- Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50 to 60 minutes, until golden and cooked through.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
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