Cut and Come Again Cake

By Teresa on 15 June 2007 | Viewed 5116 times

Ingredients

200g Ground Almonds
30gs Polenta
30gs Potato flour
100gs Quinoa flour or rice flour
100gs Cornflour
Pinch of salt
1 1/2t Baking powder
1t Xanthan gum
170g Butter
1t Cinnamon
2t Nutmeg
170g Soft Brown Sugar
Grated rind of one Lemon
230g Raisans or Sultanas (*Optional: at this point you can add a further 200g - 300g of mixed fruit i.e. glace cherries, peel etc. But if you prefer a lighter cake the recipe is fine with the original 230g of raisons or sultanas on their own)
2t Almond Essence
2 Eggs
1/2C Milk (soured with the juice of half a lemon)

Method

Put the flours, spices and gluten free baking powder into a bowl. Rub butter into the dry ingredients. Add the sugar, ground almonds, fruit and rind etc, mix through adding the eggs and milk along with the almond essence. The mixture should be a firm dough consistency, if it’s a bit too stiff add a bit more milk. Grease a large tin or Pyrex dish with plenty butter. Pour mixture into the pre greased tin. Cover with foil and bake in a moderate oven (170c) for 1 hour. Once baked leave in the tin until cooled then turn out and keep in an airtight tin.

Could also make an excellent Christmas Cake

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