#WorldBakingDay – Everythingless Fruit Cake

I love baking, so when I saw that Sunday 17th May was #WorldBakingDay I couldn’t resist finding something to make that would fit with my current gluten free, chocolate free, dairy free diet!  Thankfully I have a recipe that’s been tried and tested – The Everythingless Fruit Cake!  This is a recipe my Mum introduced me to when she first went gluten free and its basically like a gluten free version of malt loaf.

Everythinglesscake-2

It is another incredibly simple recipe to make, now I’ll admit I’ve been baking for as long as I could reach the surface, however the removal of butter and sugar means that this recipe is just a case of mixing everything together and then baking.  We were away visiting family on Friday and Saturday and I had a class for the marketing diploma I’m working on today so it needed to be something I could make quickly before sitting down for my weekly fix of Outlander (we’re on episode 15 from series one)

Everythinglesscake-4

I’ve just sat down with my first slice to write this and I’d forgotten just how good it is before I bit into it, the dates go like toffee and the orange flavour – just wow!  So here’s the recipe, I hope you enjoy it as much as I do!

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Everythingless Fruit Cake

Soaking time – 1.5 hours
Mixing time – 10 mins
Cooking time – 1 hour 15 mins

Ingredients
8ozs/200g dates
½ pt/250ml warm water
1 lb/450g mixed dried fruit (I mixed sultanas, cranberries and a handful of glace cherries)
6ozs flour eg. Rice flour (I used doves organic)
2 tsp baking powder
4 tbsp orange juice/ juice of 2 decent size oranges
Grated rind of one orange

Method

– Soak the dates in the warm water and once you have grated the rind from the orange, juice the two oranges and place the dried fruit in a bowl with juice and the rind.
– Preheat the oven to 160 degrees C or gas mark 4.
– Once the dates have soaked up a lot of the water blitz with a stick blender or in a food processor
– Then add the flour, baking powder and the dried fruit and mix together until completely combined
– Pour into a greased (and if necessary lined) loaf tin and place in the preheated oven for 1 hour 15mins.  The mixture will still be slightly gooey because of the dates but the cake should hold together.

I have to confess that my favourite way to eat this cake is warmed with butter (I’ve not given that up as it doesn’t seem to bother me and I don’t like the alternatives) but its great warm or cold and another relatively guilt free sweet treat!

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