Boozy Apricot, Macadamia and Date Christmas Cake (Gluten Free)
I have to admit, I have an authority complex. This sometimes troublesome trait mostly shows up when I am in the kitchen. I can't follow a recipe to the letter to save my life. I have a culinary artists license and I am not afraid to use it. Admittedly, this sometimes means hacking rock hard congealment's from trays and playing helicopter with a tea towel under the fire alarm. But for the times when things go right, those incidents are far from the forefront of my mind. This recipe is one of those happy successes!
My mum asked me to make a gluten free recipe for a friend of hers and I was a bit stumped to find one online which I liked, so I took to my pantry and decided to see what I could come up with. Although my mum was mildly surprised to see me with a bottle of whiskey in the middle of the day, no questions were asked , which in itself is concerning...
So before we start questioning my sobriety, here is the recipe for all those catering for gluten free friends and family this Christmas. (I wouldn't put it in the 'healthy' category, however it is a Christmas special, so I can be forgiven?)
2 cups sultanas
225g soft butter, cut into cubes
4 large eggs
5 fresh apricots, pitted and diced
1 cup dried dates, pitted and roughly chopped
150g amaranth flour
100g macadamia meal
1 1/2 tsp baking powder
3/4 cup rapadura sugar or any dark/brown sugar variety
1 tsp all spice
1 tsp ginger powder
1 tsp Cinnamon
Over night, or at least for a few hours, soak sultanas in whiskey, stirring occasionally.
Pre-heat oven to 160C. Grease 1 large tin or two smaller tins and line with baking paper. (I got 1 30cm circular tin and one slightly thinner loaf tin from this recipe).
In a bowl mix the butter, apricots, dates, whiskey sultanas and eggs together . In a separate bowl combine the amaranth flour, macadamia meal, sugar, baking powder and spices.
Add 1/3 of the wet fruit mix into the flour mix, stir and gradually add the remaining wet fruit mix to the dry ingredients until thoroughly combined.
Empty mix into cake tin/s and bake slowly for 1 to 1 1/4 hours. Check regularly. Depending on ovens, this may take a little longer. The cake should be golden brown and cooked through, but still moist when it's ready. Allow to cool for 30 minutes before serving. Store in an air tight container.