Instructions: Mincemeat Cake : Glutenfree

Instructions:

Beat the banana and carrot to a smooth pureéwith the egg. This is best done in a liquidiser.

Beat together the butter and sugar.

Beat the pureé gradually into the creamed mixture.

In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix before adding the ground almonds.

In a separate bowl mix together the mincemeat, mixed fruit andchopped nuts and grated rind.

Fold the flour gently into the creamed mixture.

Gently fold the fruit into the cake mixture.

Immediately spoon the mixture gently into an 8 inch / 20cm caketin lined with non-stick baking parchment.

Cooking:

Preheated oven

gas mark 3 325°F 160°C

Bake for 1½ to 2 hours

Let the cake cool before turning it out onto a wire tray.

Store in an airtight tin.

This cake keeps well.

Variations:

use chopped dates or dried apricots in place of the cherries.

use 4 oz / 100g unsweetened tinned chestnut pureé in placeof banana or carrot.