Gluten Free

GLUTEN FREE!!!
Serves: 8   Ready in: 50 minutes

Decadent in taste yet packed with the nutritious goodness of organic ingredients. This fibre-rich, energy giving cake improves in texture and becomes moister as it ages.

150ml Sunflower Oil
1 packet  Dried Figs
75g Ceres Organics Raisins
180g White Stoneground Flour
3   Organic Eggs (Huckleberry's recommend Freckels/BioLand Organic Free Range Eggs)
100g Ceres Organics Golden Sugar
1 tsp Cinnamon Powder
1 tsp Supernatural Foods Raising Powder
100g Whole Almonds, finely ground in blender (alternatively, Huckleberry's recommend Ground Almond Flour in Bulk department in store)
1/2 tsp Sea Salt
150ml Rice Milk
          Zest of one lemon, finely grated
          Icing Sugar, for dusting

1. Preheat oven to 180°C and oil a 20cm cake tin.
2. Cut 10 of the figs into small pieces and toss in two teaspoons of flour.
3. Beat the eggs, oil and sugar together until mixture is thick and creamy.
4. Sift the flour and raising powder into a bowl. Add in the cinnamon, ground almonds and salt. Add these dry ingredients, alternating with the rice milk, to the egg mixture. Stir until blended well.
5. Stir in the lemon zest, chopped figs and raisins.
6. Pour batter into the cake tin. Chop remaining figs and sprinkle on top of the batter.
7. Bake for 35 minutes or until cooked.
8. Cool and dust with icing sugar.




This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009