Gluten-free apple Christmas cake

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.



Find more gluten-free recipes

Nutritional Information

Gluten-free apple Christmas cake

Spiced with lots of Christmas favourites

More Gluten free recipes >
0 foodies cooked this
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus