Gluten-free apple Christmas cake

Serves 12

  • 225 g butter , room temperature, cut into cubes, plus extra for greasing

  • 450 g bramley apples, roughly chopped

  • 200 g medjool dates

  • 100 g raisins

  • 4 large free-range eggs, beaten

  • 150 g gluten-free white bread flour, plus a teaspoon extra

  • 100 g ground almonds

  • 1 1/2 tbsp gluten-free baking powder

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • a good grating of nutmeg

  • 2 tbsp pine nuts

  • 2 tbsp demerara sugar

Recipe by Georgina Hayden



1. Preheat the oven to 180C/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper. Place the apples in a food processor with the dates, butter and half the raisins and blitz until combined. Using a spatula, scrape into a bowl and mix in a third of the beaten eggs.



2. In a separate bowl combine the flour, almonds, baking powder, cinnamon, ginger and 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.



3. Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50–60 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.



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Nutritional Information

Gluten-free apple Christmas cake

Spiced with lots of Christmas favourites

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This gluten-free cake will really get you in the festive spirit, with sweet apples, cinnamon, ginger and nutmeg
Serves 12
1h 20m
Super easy
Method

Recipe by Georgina Hayden

1. Preheat the oven to 180C/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper. Place the apples in a food processor with the dates, butter and half the raisins and blitz until combined. Using a spatula, scrape into a bowl and mix in a third of the beaten eggs.

2. In a separate bowl combine the flour, almonds, baking powder, cinnamon, ginger and 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.

3. Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50–60 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.

Find more gluten-free recipes

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 358 18%
  • Carbs 28.8g 11%
  • Sugar 18.4g 20%
  • Fat 23.5g 34%
  • Saturates 10.8g 54%
  • Protein 6.1g 14%
Of an adult's reference intake

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