Jamie Magazine
By Jane Hornby
Recipe From
Jamie Magazine
By Jane Hornby
225g unsalted butter (at room temperature)
200g light muscovado sugar
150g ground almonds
100g buckwheat flour (see tip)
1 teaspoon ground mixed spice
1½ teaspoons gluten-free baking powder
¼ teaspoon sea salt
1 large orange
3 large free-range eggs (at room temperature)
175g mixed dried fruit (ideally with candied orange in it)
50g dried cranberries
1 eating apple (125g)
100g icing sugar, plus extra for dusting
Buckwheat, despite its name, is not related to wheat at all and is totally gluten-free. The flour has a light nuttiness. You’ll find it in most supermarkets and health food shops.
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