Fruit cake - wheat free recipe

150	ml	orange juice
7	g	dried yeast
160	g	all purpose wheat free flour
1	tsp	ground allspice
½	tsp	ground ginger
½	tsp	ground cinnamon
½	tsp	grated nutmeg
75	g	ground almonds
3	tbsp	sunflower oil
90	g	apple, unpeeled, coarsely chopped
55	g	carrot, cleaned, chopped
225	g	dried mixed fruit
1	zest	unwaxed orange
1	zest	unwaxed lemon
50	g	whole almonds for decoration
		Please note this recipe contains nuts

1.	Line an 18cm/7" round cake tin with baking paper/parchment.

2.	Warm the orange juice in a saucepan over a gentle heat, when the orange juice is lukewarm pour into a food processor and sprinkle over the yeast, leave for a few minutes.

3.	Sift the flour and spices into a large mixing bowl, stir in the ground almonds and mix well.

4.	Add the oil to the flour mix and stir lightly.

5.	Return to the food processor and add the apple and carrot to the orange juice and yeast. Blend lightly, leaving the apple and carrot in small pieces, not completely liquidised.

6.	Stir the contents of the food processor into the flour mix, then add the dried fruit and orange and lemon zests.

7.	Pour the cake mix into the prepared cake tin and decorate the top with the whole almonds. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Baking time may need to be reduced for fan assisted ovens.

8.	Remove cake from oven and leave in tin to cool.

9.	Once cake is cool remove from the tin, make sure that the cake is entirely cold before storing, then wrap in foil or store in an airtight tin.

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