Seedy christmas cake
- Serves:
- 10
- Course:
- Dessert
- Prep:
- 15 mins
- Cook:
- 60 mins
- Total time:
- 75 mins
A delicious alternative to traditional Christmas cake, made using gluten-free rolled oats and gluten-free flour and packed full of fruit and seeds. Freezable.
Nutritional Information
-
KCalories
340 -
Protein (g per Serving)
8 -
Carbohydrates (g per Serving)
39 -
Fibre (g per Serving)
4 -
Fat Contents (g)
17
Ingredients
- 100g soft dried dates
- 2 lemons
- 100g dairy free spread
- 1 banana
- 75g raisins
- 75g sultanas
- 150g soft dried apricots
- 25g sesame seeds
- 25g golden linseeds
- 50g sunflower seeds
- 50g pumpkin seeds
- 2 eggs
- 75g gluten free rolled oats
- 75g Doves Farm plain gluten free flour
- 15g baking powder
- 10g ground nutmeg
- 5g ground cinnamon
- 25g fresh ginger
- 30ml brandy
Method
Heat oven to 160°C/325°F/Gas Mark 3
If the dates are hard, put them in a small pan with the lemon juice and gradually heat for 5 minutes to help soften them. Purée the dairy free spread with the banana and lemon rind in a food processor. Turn into a bowl and stir in the dates and lemon juice, the dried fruits and seeds, followed by the eggs, the flours, baking powder, spices and fresh ginger and, finally, the brandy or fruit juice. Mix well
Line a 15cm (6 inch) cake tin with greased greaseproof paper and spoon in the mixture. Smooth out and bake for 1 hour or until a skewer comes out clean
Cool slightly in the tin then turn out and leave to get completely cold before cutting as it can be quite crumbly