Gluten Free Christmas Cake Recipe | Tania Hubbard

  By Tania Hubbard  , , , , , , , , ,

September 26, 2016

Ingredients

1 cup pepitas

1 cup coconut sugar

1 1/2 Cups desiccated coconut (fine)

1 tablespoon coconut flour

1/2 cup dried pitted dates

2 Tablespoons fresh rosemary (finely chopped)

2 Teaspoons cinnamon (ceylon is what I use)

1/4 Teaspoon nutmeg

1 Teaspoon bicarbonate Soda ((bicarb) or baking soda)

Pinch salt (good one)

4 eggs (60 gram is best)

1/4 Cup extra virgin olive oil (you can use coconut oil, butter or any oil you prefer - olive oil gives this cake richness and adds to the fruitiness of the overall flavour)

1/2 Cup water

Directions

1preheat oven 175C

2line a cake tin with non-stick baking paper

3place all DRY ingredients and fresh rosemary into your food processor and grind down until ingredients are finely chopped - like a fine bread crumb

4pour into a mixing bowl

5add eggs, oil and water

6using a whisk combine well

7pour mixture into lined cake tin

8cook for 35-40 minutes on middle shelf

9cake is cooked when it bounces back when lightly pressed

10remove from oven, leave in cake tin for 10 minutes, remove and place on a cooling rack

I serve this by drizzling olive oil over the top of the cake, lightly sprinkling with salt and then topping off with chopped dates, rosemary and creme fraiche or labna.  Deeeeelicious!

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