Dundee Cake Recipe: Gluten-free
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Ingredients:to make a 2lb cake
1 large banana 4 oz / 100g grated carrot or apple 3 large eggs 5 oz / 125g butter or margarine 5 oz / 125g sugar 8 oz / 225g gluten-free flour mix 1 tsp / 4g bicarbonate of soda ½ tsp / 2g cream of tartar 6 oz / 150g currants 6 oz / 150g sultanas 2 oz / 50g glacé cherries 2 oz / 50g fine chopped peel 1oz / 25g ground almonds grated rind one small orange and one small lemon 2 oz / 50g whole blanched almonds |
Instructions:
Beat the banana / apple / sweet chestnut / tofu to a smoothpureé with the egg. This is best done in a liquidiser.
Beat together the butter and sugar.
Beat the pureé gradually into the creamed mixture.
In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix before adding the ground almonds.
In a separate bowl mix together the currants, sultanas, mixed peel,grated rind and glacé cherries .
Fold the flour gently into the creamed mixture.
Gently fold the fruit into the cake mixture.
Immediately spoon the mixture gently into a deep 8 inch / 20cmcake tin lined with non-stick baking parchment.
Smooth the top and place the blanched almonds on top to decorate.Do not push these into the mixture.
Cooking:
Preheated oven
gas mark 3 325°F 160°C
Bake for 1½ to 2 hours or gas mark 2 for 2 to 2 ½hours
Let the cake cool before turning it out onto a wire tray.
Store in an airtight tin.This cake keeps well.
Variations:
use chopped dates or dried apricots in place of the cherries.
use 4 oz / 100g prunes in place of the banana.
Copyright Peter Thomson 2012-May-20
