This Cake is deliciously moist and best of all Gluten Free. Make it close to Christmas as the moist nature of the cake means that it does not need to mature. It will only keep two to three week as well. However, mine only lasted a week and it isn’t even Christmas yet!
Heat oven to 180 deg C, 350 deg F, Gas Mark 4
Grease and line 8″/20cm round cake tin
4 small clementines
200g softened unsalted butter
100g glace’ cherries, chopped
2 tbsp brandy
200g dark brown sugar
3 eggs, beaten
1.5 tsp mixed spice
140g Fine Corn Meal (Polenta)
1 tsp Dr Oetker’s gluten free baking powder
100g ground almonds
Place clementines in a small pan and cover with water. Bring to the boil and simmer for one hour or until soft. Drain and leave to cool.
When cool, remove pips and whizz in a food processor until finely chopped.
Place raisins, sultanas, currants, cherries and brandy in a bowl and add the clementine pulp and stir.
Cream the butter and sugar together until soft and pale. Add the beaten eggs, mixing well.
In a separate bowl, add the mixed spice, ground almonds, corn meal and baking powder and stir well. Fold the dry ingredients into the creamed mixture and add the fruits.
Spoon into the prepared tin and smooth the top. Wrap newspaper round the outside of the tin and tie with string.
Bake in centre of the oven for 30 minutes, then reduce the temperature to 160 deg C/320 deg F/Gas mark 3, and cook for a further 40 mins or until cooked (skewer comes out clean). Check that cake is not browning to quickly or cracking on the top. If so reduce oven temperature and cover top of cake with baking parchment.
Leave in tin until completely cold before turning out.