Low Fodmap Nutty Christmas Cake

^{Recipes > Christmas}

This Christmas cake does take some preparation but really does taste like the real thing. Using nuts instead of dried fruit it makes for a delicious end to a Christmas meal. Serve with lactose free ice-cream or my low fodmap brandy custard for very special treat.

Ingredients

250g Brazil nuts, roughly chopped
200g pecan nuts, roughly chopped
50g macadamia nuts, roughly chopped
½ cup (125 ml) brandy
100g butter
½ cup (110g) brown sugar, firmly packed
½ cup (85g) rice flour
¼ cup (45g) potato flour*
¼ cup (35g) gluten free cornflour
½ cup (110g) brown sugar, firmly packed , extra
2 tsp mixed spice
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup (85g) fresh gluten free breadcrumbs
2 eggs, lightly beaten
¼ cup (65ml) lactose free milk

Method

Place all nuts in medium bowl, pour over the brandy. Toss to combine well. Cover, and place in the refrigerator to soak overnight.

Grease 15cm steamed pudding basin. Line base with greaseproof paper. In a medium saucepan combine soaked nuts, butter, and the brown sugar. Stir over medium heat until butter has melted and sugar has dissolved and caramelised.

Sift flours, extra brown sugar and spices three times into a large mixing bowl. Stir in gluten free breadcrumbs. Add caramelised nuts, eggs and milk to dry ingredients. Beat well with a wooden spoon. Pour into prepared pudding basin. Place pudding basin in large stockpot, fill with water to half-way up side of basin. Steam for 1 and ½ to 2 hours over medium-low heat.

Hint: Best if cooked on day of serving, however can be steamed early, and refrigerated until required. Reheat on day of serving by steaming for 20 to 30 minutes.

* Potato flour can be found in the health food section of supermarkets or in health food stores.