Gluten-Free Fruit Cake
Prep: 15min
|
Servings: 15
|
Cook: 50min
Are you suffering from celiac disease or a wheat intolerance? Try the gluten-free fruit cake by Spoonsparrow.
Ingredients
- 150 g raw cane sugar
- 6 Eggs
- 150 g butter
- 1 tsp organic lemon zest (grated)
- 200 g gluten‑free flour blend
- 3 tsp baking powder
- 200 g raisins (soaked in warm water)
- 100 g finely chopped walnuts
- 300 g Yogurt (3.5% fat)
- powdered sugar (from raw cane sugar)
Instructions
-
1.
Whisk raw cane sugar with eggs and butter until fluffy, then add lemon zest and stir in.
-
2.
Sift the gluten‑free flour mixture with baking powder into the batter. Drain the raisins well and fold them together with walnuts and yogurt into the mix.
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3.
Line a loaf pan with parchment paper, pour in the dough, and smooth the top. Bake the fruit cake at 180 °C (fan 160 °C; gas: level 2–3) for about 50 minutes until golden brown.
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4.
Remove from the pan, let it cool, then dust with powdered sugar before serving.
