If you have fructose malabsorption and/or fructans malabsorption and you are really missing a Christmas celebration cake – look no further. Christmas cake is exceptional – like the Wedding cake, but in recent years the heavy fruit cake has gone out of favour somewhat. It is also not really suitable for the low fodmap diet despite only a small slice being recommended, being packed with dried fruit and made using wheat flour. This alternative has ingredients that provide a Christmas taste and is packed full of flavour.
This is a spiced whiskey ginger and chestnut cake
225g Dairy free margarine
340g Dark muscovado sugar
2 eggs (or 40g egg alternative if you have an egg allergy)
240g Self-raising gluten free flour
100g Chestnut flour
1/2 teaspoon of salt
1 1/2 Teaspoons of nutmeg
1 1/2 Teaspoons of ground cloves
2 Teaspoons of ground cinnamon
2 Teaspoons of ginger
100g of crystallised ginger pieces
Weigh out the dry ingredients and sieve them well into a bowl.
Cream the butter and sugar in another bowl. Add the eggs to a measuring jug and beat them with a fork, then slowly add the egg to the wet mix while beating.
If the mix looks slightly curdled (grainy) than add a tablespoon of flour to the wet ingredients and continue to mix it well.
Add the dry ingredients to the wet mix and stir them in using a metal spoon and a cutting and folding action, to not lose the air you have already added.
Chop up the ginger pieces finely and add to the mix.
Place the mix into a greased 18cm cake tin.
Cook in an oven for 2 hours at gas mark 4 or 180 degrees C or until a cake skewer comes out of the mix clean (the surface of the cake was dry, and this might give a false reading with the skewer, ensure you pierce the surface with a wider hole to allow wet mix to come out.)
I soaked the cake with whiskey to give it an added depth of flavour!