This gluten-free cake will really get you in the festive spirit, with sweet apples, cinnamon, ginger and nutmeg. There is also no added sugar and a nut free version.
- 1 cup (225 g) butter, room temperature, plus extra for greasing
- 3-4 cups (450 g/1 pound) Bramley apples
- 1 cup (200 g) medjool dates
- 2/3 cup (100 g) raisins
- 4 large free-range eggs
- 1 cup (150 g) gluten-free white bread flour or rice flour, plus a teaspoon extra
- 1 cup (100 g) ground almonds – replace with coconut flour for nut free version
- 1½ tablespoons gluten-free baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 2 tablespoons pine nuts (optional)
- 2 tablespoons demerara sugar (optional)
- Preheat the oven to 180°C/350°F/gas 4. Grease the base of a round 9 inch (23cm) cake tin and line with greaseproof paper.
- Cut the butter into cubes and roughly chop the apples. Put the apples and butter in a food processor with the dates and half the raisins, and blitz until combined. Using a spatula, scrape into a bowl.
- Beat the eggs and mix one third into the bowl with the apple mixture.
- In a separate bowl, combine the flour, almonds, baking powder, cinnamon and ginger. Grate in the nutmeg. Add a third to the apple mixture and combine, then continue adding and combining the egg and flour mixtures in alternating batches until all mixed together.
- Finish by folding through the remaining raisins, then pour into the prepared cake tin.
- Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50 to 60 minutes, until golden and cooked through.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.