Gluten Free Buckwheat Fig and Date Cake Recipe
Also known as frustringo cake in Italy, this rich gluten free fruit cake is perfect for the festive season with hints of spiced rum. Serve with a fresh cup of coffee.
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Ingredients
- 125g mixed almonds and hazlenuts
- 75g FREEE Buckwheat Flour
- 75g caster sugar
- 25g cocoa
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 250g dried figs
- 125ml spiced rum or grape juice
- 75ml oil
- 75ml cold black coffee
- 50g dates
- 25g dark chocolate
- 1 tsp grated lemon zest
- 25g flaked almonds
- rice paper
- oil, for tin
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