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
- soft dried dates
- lemons
- dairy free spread
- banana
- raisins
- sultanas
- soft dried apricots
- sesame seeds
- golden linseeds
- sunflower seeds
- pumpkin seeds
- eggs
- gluten free rolled oats
- Doves Farm plain gluten free flour
- baking powder
- ground nutmeg
- ground cinnamon
- fresh ginger
- 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