Name: Free From Fruit Cake Recipe
Total time: 2 h
Yield: 10
Ingredients: 340g Mixed Fruit (raisins, glace cherries and glace ginger); 114g Organic Coconut Sugar; 114g Organic Coconut Oil; 1 Tsp Mixed Spice; 142 mls Brandy; 3 Organic Free Range Eggs; 86g Organic Coconut Flour; 1 Tsp Gluten-free Baking Powder

This sumptuous gluten and dairy free fruit cake is based on an old family recipe. Using coconut based alternatives, this rich and tasty cake is delicious with an afternoon cuppa or you can jazz it up to make it a birthday or Christmas cake!

Equipment

Saucepan
Mixing Bowl
6-7 inch Springform Cake Tin
Wire Rack

Ingredients

340g Mixed Fruit (raisins, glace cherries and glace ginger)
114g Organic Coconut Sugar
114g Organic Coconut Oil
1 Tsp Mixed Spice
142 mls Brandy
3 Organic Free Range Eggs
86g Organic Coconut Flour
1 Tsp Gluten-free Baking Powder

Method

Preheat the oven to 160 deg c/gas mark 3.
Put the mixed fruit, sugar and coconut oil in a saucepan with the brandy.
Bring to the boil and simmmer for 20 minutes.
Allow the mixture to cool before adding the beaten eggs and stir in the flour and baking powder.
Put into an oiled and lined 6 - 7 inch springform cake tin.
Bake for 1 and a half hours until a skewer inserted in the middle comes out clean.
Allow to cool before turning out onto a wire rack.

Rosemary and Pork Belly

Who are Rosemary and Pork Belly? A food and travel-loving couple who’ve spent over 30 years enjoying round-the-world backpacking trips, fact-finding European tours and UK leisure breaks. They have lived and worked in Hong Kong, Australia and New Zealand as well as taking extended trips to Thailand, Singapore, America and France. And there’s still so much more they want to see. Because of Rosemary’s allergy to cow’s milk they lean towards “free-from” diets and many of their recipes are specifically designed with that in mind. Pork Belly takes the photos and does the cooking; Rosemary writes and does the eating.