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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 xDiet: Gluten-free
This entry was posted in By Course, By Occasion, Christmas, Desert, Recipes, Sweets and tagged cak, pie, Recipes, traditional maltese recipes. Bookmark the permalink.
This cake sounds nice. I printed it for my two friends that they can’t eat any gluten,and this will be idle for them.
Jane