Sugar-free, grain-free fruit cake

Sugar-free grain-free fruit cakeJoolz and I have been working on a sugar-free, grain-free fruit cake recipe for a while, to add to our repertoire on our refined sugar-free, grain-free diet.  This recipe, adapted from an extraordinarily delicious Mrs. Beeton cake, has eventually emerged as being the yummiest.  Yes, it is free of added sugar, but does have loads and loads of dried and fresh fruit, so by no means unsweet or entirely sugar-free.  It contains no grain.  We have fiddled around with a bit more of this and a little less of that, and this seems to work best for us.  This one looks a little darker than it was in reality.  It is a small cake and was demolished within two days.  We were holding back.  Please feel free to enjoy the recipe and improve.

Ingredients for one large cake or two small cakes:

  • 300g sultanas
  • 300g raisins
  • 70g currants
  • 115g chopped prunes
  • 115g chopped mixed nuts
  • 100g flaked almonds

Combine all the above in a big bowl, add a dessert spoon of almond flour and mix to coat each piece of fruit with flour.

  • 225g organic, unsalted butter
  • 4 large organic free range eggs
  • 1 whole orange, chopped and blitzed with a stick blender, including skin
  • 200ml double cream
  • 6 dessert spoons of good cognac

Set the butter to whizz in a food processor with metal blade.  This takes quite a while (longer than it would if you were adding sugar).  I let it whizz on quite a high speed whilst I prepare the flour and ground almonds below.

  • 120g almond flour
  • 80g ground almonds
  • 4 teaspoons baking powder

We have experimented with varying amounts of almond flour and ground almonds.  Too much flour and the cake becomes claggy.  Too much ground almonds and the cake falls apart.  This ratio seems to work best.  Mix these in a bowl together.

Prepare a large cake tin or two smaller ones (about 9″ each or 22cm ish).  I butter and line mine.

When the butter is creamed (it will look and feel like thick double cream), add the eggs, one at a time, with a spoonful of the flour mixture after each addition.  Add the cream, the blitzed orange and the cognac in the same way, then add the rest of the flour mixture.  I let it all whizz on quite a high speed – this seems to bring about the best consistency.

Combine the wet ingredients with the coated fruit and mix well.  Tip into the cake tin(s) and bake in the oven at 160C.  One whole cake takes about two hours, two smaller ones take about one hour forty.  Test as usual with a knife or skewer.  If it comes out clean, the cake is done.  If there are uncooked bits left on the skewer… there are still uncooked bits in the cake.

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