Gluten Free Square Rich Fruit Cake

Name: Gluten Free Square Rich Fruit Cake
Total time: 1 d 16 h
Yield: 1
Ingredients: 2.667 cups raisins; 2.667 cups Currants; 1 cup chopped Candied fruit; 0.5 cup Candied cherry (rinsed and chopped); 0.5 cup Almond flour; 1 cup butter; 1 cup dark brown sugar; 1 Tbsp black Molasses (molasses); 1 unwaxed lemon (finely grated zest); 4 eggs; 0.75 cup gluten-free all purpose flour; 0.5 cup gluten-free self-rising flour (heaped); 1 pinch salt; 1 tsp ground mixed spice; 0.75 tsp ground cinnamon; 3 Tbsps dark Rum; 3 Tbsps Apricot Jam (warmed); 11 ozs gluten-free Marzipan; powdered sugar; 1.5 egg whites; 2.5 cups powdered sugar; 0.5 tsp Glycerin

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Difficulty:

advanced

Difficulty

Preparation:

4 h.

Preparation

ready in 1 d 16 h.

Ready in

Ingredients

for

cake

For the cake: 2 ⅔ cups raisins; 2 ⅔ cups Currants; 1 cup chopped Candied fruit; ½ cup Candied cherry (rinsed and chopped); ½ cup Almond flour; 1 cup butter; 1 cup dark brown sugar; 1 Tbsp black Molasses (molasses); 1 unwaxed lemon (finely grated zest); 4 eggs; ¾ cup gluten-free all purpose flour; ½ cup gluten-free self-rising flour (heaped); 1 pinch salt; 1 tsp ground mixed spice; ¾ tsp ground cinnamon; 3 Tbsps dark Rum

For the marzipan: 3 Tbsps Apricot Jam (warmed); 11 ozs gluten-free Marzipan; powdered sugar

For the icing: 1 ½ egg whites; 2 ½ cups powdered sugar; ½ tsp Glycerin

How healthy are the main ingredients?

Currant raisins lemon egg salt cinnamon

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Preparation steps

For the cake: heat the oven to 150°C (130° fan) 300°F gas 2. Grease an 18cm|7" square deep cake tin and line the base and sides with a double thickness of non-stick baking paper. Fit a cover of brown paper around the outside of the tin to come 5cm|2" above the tin. Secure with string.

Mix together the dried fruits, peel, cherries and ground almonds. Set aside.

Beat together the butter and sugar together until light. Beat in the treacle and lemon zest.

Sift together the flours, salt and spices and set aside.

Beat the eggs, one at a time into the butter mixture, following each with 2 tablespoons of the flour mixture.

Fold in the remaining flour mixture, alternately with the rum, until well mixed, then stir in the fruits and almonds.

Spoon into the tin and level the surface. Bake for about 3 hours until a skewer inserted into the centre comes out clean. If the top is browning too quickly, cover with a double thickness of non-stick baking paper.

Cool in the tin for 30 minutes, then place on a wire rack to cool completely. Discard the baking paper and re-wrap in baking paper and foil. Keep in an airtight tin for up to 2 months.

For the marzipan: brush the top of the cake with jam.

10.

Roll out the marzipan on a surface dusted with icing sugar, the same size as the top of the cake.

11.

Carefully place the marzipan on the cake, pressing lightly. Stand uncovered in a dry place for 24 hours.

12.

For the icing: whisk the egg whites lightly until frothy. Gradually sift in the icing sugar and whisk until stiff peaks form. Stir in the glycerine.

13.

Spread the icing evenly over the top of the cake and leave to set overnight