Gluten free Christmas cake

Christmas is the perfect time for homemade gifts. This cake is delicious for the whole family, the addition of ground almonds and buckwheat flour keeping it moist and adding layers of flavours.

Take care not to get this one too wet, it only needs a light brushing of syrup to keep it moist. 

INGREDIENTS (Makes one 10" round cake)

4 cups dried fruit

3/4 cup brandy

300gm butter

4 eggs

1 1/4 cup brown sugar

1 cup slivered almonds or chopped pecans

1 cup GF plain flour

1 cup almond meal

3/4 cup buckwheat flour

0.5 tsp salt

1 tsp baking powder

1/4 tsp bicarb soda




Soak fruit and brandy for 2 hours, preferably overnight.

Melt the butter and combine wet fruit, eggs, brown sugar and melted butter


Fold through dry ingredients and pour into a lined 10” springform pan.

Bake at 155deg for 2 hours, checking cake with a skewer. You may need to turn cake half way and add another 20 minutes depending on your oven.

Leave to cool in the pan completely before releasing.