Agave Syrup, Fruit and Nut Slice

The mistletoe might not be hanging on top of the door yet, but surely we have all started to be more indulgent with our food and especially the cakes. Oops!

Around this time you would start the preparation of the Christmas pudding! Even thought I love its all British cute look and the flamboyant if not melodramatic entrance that it performs every year at the Christmas table I can’t put up with the long preparation. The soaking of the fruits in alcohol or juices for days and days….and then the steaming of the cake..sorry, not for me! I have shopping to do!

However, I promised myself a nice rich and aromatic fruit and nut cake. So, I am delighted to be able to give you the recipe of this super easy, super fast, super delicious , no gluten, no dairy and no sugar fruit and nut cake. If you are not familiar with xylitol and agave syrup this is your chance to catch up on natural sweetner that don’t change you blood sugar, don’t destroy your teeth and they don’t create the classic havoc in your digestive system. Let’s get baking!

Agave Syrup, Fruit and Nut Slice

Ingredients for 12/14 serving:

• 150g pecan nuts
• 100g peeled and roasted hazelnuts
• 100g whole blanched almonds
• 200g sultanas
• 300g dried apricots chopped
• 150g halved glace’ cherries
• 100g xylitol
• 100g gluten free flour
• 60ml agave syrup
• 1 tbsp maple syrup
• ½ tsp gluten free baking powder
• ¼ tsp xantham gum
• 2 tsp mixed spices
• 4 large free range or organic eggs
• 1 tsp vanilla extract
• grated zest of 1 small untreated lemon
• grated zest of 1 small orange
• pinch of salt
• icing sugar to dust

Instructions:

• Preheat the oven to 150°C, 300°F or gas mark2.
• Lightly butter and lined with baking paper a 9-by-5 inch loaf tin.
• In a bowl combine nuts and dried fruits thoroughly.
• Sift over the flour, spices, xantham gum and baking powder. Stir in the xylitol until fully combined.
• Whisks eggs with the vanilla, citrus zests, agave syrup and maple syrup. Add to the dry mixture and stir until well combined.
• Spoon the batter in the baking tin and smooth the surface with the spatula.
• Bake for 1½ hours or until a cake skewer insert into the center comes out clean.
• Cool the cake in the pan for 5/10 minutes.
• Turn the cake onto a cooling rack and gently peel of the baking paper to cool completely.
• To serve top thickly with icing sugar and cut into thin slices.
• Another way to finish this cake is to brush 125ml of nice quality rum on the top of the cake while is cooling. Then proceed as per above.
• This cake will keep wrapped tightly in foil for up to 2 weeks.