Gluten Free Nut Cake by Patricia Azzopardi

Ingredients:

  • 250grm seedless dates
  • 150g mixed peel
  • 90g red cherries
  • 90g green cherries
  • 80 g raisins
  • 250g brazil nuts
  • 185 g walnuts or pecans
  • 100 g ground almonds
  • 1/2 teaspoon baking powder
  • 3 eggs
  • 2 tblspoons honey
  • 1 teaspoon vanilla essence
  • Rum

Method:

Place whole fruit and nuts in bowl, then stir in ground almonds and baking powder .

Beat the eggs in small bowl with electric mixer till thick & creamy, beat in the honey & vanilla. Stir into the fruit mixture.

Spread evenly into 2 greased & paper lined 8cm x 26cm bar pans.

Bake in slow oven for 11/2 to 2 hrs or until firm to touch.

Sprinkle cakes with rum, while cakes still hot, wrap in foil and cool in pans overnight . Serve thin slices with coffee and liqueurs x

Diet: Gluten-free

This entry was posted in By Course, By Occasion, Christmas, Desert, Recipes, Sweets and tagged , , , . Bookmark the permalink.

One Response to Gluten Free Nut Cake by Patricia Azzopardi

Leave a Reply

Your email address will not be published.

CAPTCHA

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.


appetizers beef bread cake chicken christmas desert dessert dip drink Easter event Fish food gbejniet helu Honey Hut lamb Maltese maltese recipes meat pasta pastry pie pies pork pork stew Recipes risotto salad sauce seafood Side dishes soup Stew Stuffat summer Sunday lunch sweets Tomato torta traditional traditional maltese recipes vegetables