Dairy and Gluten Free Glace Fruit Loaf

The original recipe for this cake called for natural coloured glace cherries but I didn't have any handy so I substituted them for mixed diced glace fruits.

You can find the original recipe at www.nigella.com as " Cherry Almond Loaf Cake".


Ingredients:

• 200g mixed diced glace fruit
• 250g self-raising gluten free flour
• 225g dairy free spread
• 175g caster sugar
• 3 large eggs (beaten)
• 2-3 drops almond essence
• 100g ground almonds
• 6 tblsps almond or rice milk

Method:

Preheat the oven to 170C. Wash the mixed fruit in a colander under cold water, then pat them dry, toss them in some gluten free flour and shake well to get rid of excess. Cream the spread and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the fruit and then the milk and spoon the mixture into a silicon 2lb loaf tin and bake for 3/4-1 hour, or until a cake-tester comes out clean. 

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