Wholefood Baking by Jude Blereau

Author:Jude Blereau
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-10-04T16:00:00+00:00

Holiday fruit cake

WHEAT FREE / LOW GLUTEN

SERVES 10–12

No, not a Christmas cake, but a lighter fruit cake to have around the house — very reminiscent of a light golden fruit cake. I’ve called it Holiday Fruit Cake because this is what I like to bake when we travel down south (to the bush) for holidays. Use the best-quality raisins (sun muscatels are gorgeous and deeply flavoured) and only the best-quality dry fruit. Fruit brings out the best in barley, and while it’s low gluten and does make the cake marginally more crumbly, it’s worth it. You’ll see I’ve broken my own rule of not using honey in baking, but it adds divine flavour and gives the slightly chewy consistency that I love. If you prefer not to use it, replace it with brown rice syrup or golden syrup.

145 g (5¼ oz/1 cup) wholemeal spelt flour

55 g (2 oz/½ cup) barley flour

1 teaspoon baking powder

½–1 teaspoon ground cinnamon

¼ teaspoon freshly grated nutmeg

180 g (6¼ oz) unsalted butter, softened

75 g (2½ oz/½ cup) rapadura sugar

2 tablespoons raw honey

3 eggs, at room temperature

85 g (2¾ oz/¼ cup) nice, bittersweet marmalade (I use cumquat jam) (to make it yourself)

1 teaspoon natural vanilla extract

80 g (2¾ oz/½ cup) blanched almonds, roughly chopped

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