I fancied a little treat today, so along came the free-from pineapple and orange cake!
I find a lot of free-from foods are packed full of processed sugars and trans fats, so are actually not very good for you. What makes this cake so good is that although it has some high sugar (but all natural) fruits in it, it has no processed sugars or trans fats at all! It’s super yummy and also being free-from it doesn’t have any dairy, gluten or yeast in it either.
150 g/1 cup of dried and pitted dates
The peel of 1 orange
The juice of the same orange and filtered water making it up to 200 ml/ 3/4 cup
125 ml/ 1/2 cup of olive oil
30 g / 1/3 cup ground almonds
60g/ 6 tbsp rice flour
90 g/ 9 tbsp soya flour
60 g/ 6 tbsp corn or gram flour
1 tbsp of ground ginger
4 tsp of baking powder
3 medium eggs (beaten) or if you vegan egg replacer
150 g / 1 cup of pineapple (fresh or canned)
60 g / 6 tbsp of raisins
1. Preheat the oven to 170C / 325F / gm 3.
2. Finely chop the dates and add to the orange in a pan.
3. Place the orange/water juice mixture into the same pan and heat until simmering.
4. Once the dates and orange peel are soft remove from the heat and add the oil.
5. Place the date mixture into a large bowl and slowly add the flours, ground almonds, ginger, baking powder and then the beaten eggs (or egg replacer).
6. Chop the pineapple up into small chunks and add to the cake mixture, along with the raisins.
7. Grease a cake tin with a little olive oil and place the cake mixture into the tin and then into the oven for 30 mins.
8. After 30 mins reduce the heat to 140C / 275F / gm 1 and cook for a further 20 mins.
9. Remove from the oven and turn out onto a cooling rack.
10. Can be frozen if you want to save some of another day.
Here’s some recipes for some more free-from cakes you might like:
Fabulously Free From: No Corn Cornbread, click here.
Gluten Free on a Shoestring: Gluten Free Strawberry Cupcakes, click here.
Free From Fairy: Millionaires Shortbread, click here.
Carly Olivia: Gluten Free Chocolate Sponge Cake, click here.
What’s your favourite free-from cake recipe?