Making a very moreish Pineapple Fruit Cake (sugar, dairy and gluten free) but still very sweet.
Ingredients:
3oz dried figs, chopped
2 fl oz water
12oz fresh pineapple - remove skin before weighing
1oz sultanas
2 eggs size 3 beaten to a creamy consistency
1 oz ground almonds
1 oz ground pumpkin seeds
Small handful ofwhole pumpkin seeds for decoration - see image above
4 oz gluten free flour (you can of course use wheat flour)
1tsp xanthan gum
1 tsp baking powder
Method
Lightly grease 7" cake tin
Put chopped figs in the water and simmer until water absorbed. Leave to cool
Chop pineapple into 1/2" square pieces reserve 12 for decoration
Arrange the twelve reserved pineapple pieces around the base of the greased tin
Mix pineapple with figs and sultanas
Add egg and mix
Fold in the ground almonds, ground pumpkin seeds and flour and baking powder
Pour the mixture on top of the pineapple pieces in the tin
Bake in a preheated oven 160 fan Gas mark 4 for 45 minutes to an hour.
Leave to cool and while still warm turn upside down on a plate to reveal the pineapple pieces embedded on the (now) top of the cake
THIS IS ABSOLUTELY DELICIOUS - IT HAS NO ADDED REFINED SUGAR BUT PLENTY OF FRUIT SUGAR SO BE CAREFUL!