Low GL Christmas Cake

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This cake was devised to support those with blood sugar problems such as diabetes, pre diabetes and gut conditions such as irritable bowel syndrome. However, it is also great as a delicious, low GL substitute for the real thing, as long as you keep to a small/medium slice. Note that because it has a low sugar and alcohol content, it will not keep for more than a week, but can be frozen.

Difficulty to prepare: Easy

Servings: 8 - 10

Ingredients

  • 170g pitted prunes

  • 115g dried apple rings

  • 115g dried apricots

  • 50ml brandy or tea

  • 1 small apple, washed and grated

  • Zest and juice of 1 orange

  • 1 tsp ground ginger

  • ½ tsp ground cinnamon

  • ½ tsp fresh grated nutmeg

  • 2 tsp vanilla essence

  • 170g soft butter

  • 85g xylitol

  • 4 medium eggs

  • 85g ground almonds

  • 85g rice bran (or wholemeal flour)

  • 1 tsp gluten free baking powder

Method

  • The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy/tea, leave overnight, stirring occasionally.

  • Line a 20cm deep cake tin with a double layer of greaseproof paper.

  • Set the oven to 150 C fan assisted, or 160 C electric (gas mark 2).

  • Cream the butter and xylitol, stir in the chopped fruit, orange zest and grated apple.

  • Add the vanilla and spices and beat the eggs in one at a time. Don’t worry if it looks a bit curdled, it will be fine!

  • Stir in the ground almonds, rice bran and baking powder thoroughly.

  • Finally stir in the juice from half the orange to start with, adding more if necessary to make a soft consistency.

  • Pour into the cake tin and level the top.

  • Bake for 1.5 – 2 hrs until a skewer comes out clean. If the top is getting too dark put a piece of foil over it.

  • As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave till completely cold – this softens the top of the cake.

  • Remove from the tin and wrap in a double thickness of foil.

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