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Gluten and Sugar-Free with Sukrin Almond and Sesame Flours and Sukrin Gold
Serve this lovely cake for afternoon tea with some good butter and a cuppa. The sesame flour adds lightness and the hazelnuts a pleasing crunch. Try varying the dried fruit or spices for a change, date and cardamon works really well, as does apricot and ginger. A really good gluten-free fruit cake.
Beat the eggs and Sukrin Gold together until fluffy. Beat in the softened butter. Add the apple sauce. Sift the dry ingredients and mix with raisins and chopped nuts. Mix everything together until combined.
Place in a large greased and lined loaf tin, and bake towards the bottom of the oven at GM3/170c for around 1 hour, or until a skewer inserted comes out clean. Allow to cool in the tin for a few minutes before removing to a wire rack to get cold. Sprinkle with Sukrin Icing. Store in an airtight container.