Freefrom date, ginger and apricot cake

Ingredients

• 100g dairy-free spread
• 1 sharp eating apple or ripe pear, unpeeled and grated
• 4 fresh dates, pipped and chopped very small
• 3 pieces of stem ginger, cut small
• 75g dried apricots, halved
• 75g sultanas
• 3 eggs
• 60g ground almonds
• 60g buckwheat flour
• 60g gram or chickpea flour
• or – if you want to make it nut free – 90g each of buckwheat flour and gram flour
• 1 tsp gluten and wheat free baking powder