Gluten the Enemy

Gluten-Free Christmas Cake

Ingredients

800g 100ml 100g 80g   50g 50g 4 220g 100g 1tbsp ½ tsp 2 tbsp 1	mixture of sultanas, raisins, currants brandy gluten free self raising almond four flour  chestnut flour chopped almond large eggs  butter dark brown sugar marmalade nutmeg acacias honey zest lemon brandy to feed the cake marzipan
Method
Place the mixture of fruits in a bowl and soak them in brandy for 24 hours. Preheat the oven to 1400C. Place the remaining ingredients into a large mixing bowl beat with the electric hand whisk until it gets fluffy and smooth. Fold in the pre-soaked fruit mixture. Transfer the cake mixture into the prepared tin (20 cm diameter) Place a baking paper over the rim of the tin for protection. Bake it for 4 hours. When it is cold you can start feeding it with brandy using a dropping pipette. Wrap it in parchment foil. When you finished the feeding cover the cake with marzipan and decorate it.