This makes a moist fruit cake with a superb flavour.
1/2 the can / 220g unsweetened tinned chestnut pureé
50 ml olive oil
1 medium carrot
1 medium banana
4 oz / 100g sugar
1 spoon treacle / molasses
4 oz / 100g cornflour
8 oz / 200g dried fruit (sultanas, raisins, chopped figs, stoned dates, ginger)
½ tsp / 2g bicarbonate of soda
¼ tsp / 1g cream of tartar (or a gluten-free raising agent)
Beat the chestnut pureé to a smooth pureéwith the egg. This is best done in a liquidiser.
beat in the carrot and the banana and the olive oil
Beat in the sugar, treacle,and then the cornflour.
Add the dried fruit and mix in briefly
Finally beat in the bicarbonate of soda and cream of tartar, then pour the mixture onto a shallow tray lined with non-stick baking parchment.
gas mark 3 325°F 160°C
Bake for 45 to 60 minutes when the top should be golden brown and the sides shrinking away from the tin.
Cool for ten minutes before turning out onto a wire tray.