Gluten Free Moist Date Cake

This recipe is adapted from a ‘regular’ recipe. The original recipe listed 1 1/2 cups of self raising flour and 1/4cup plain flour.

Internet search revealed the recommendation to mix almond flour with other flours to replace the total amount of white flour in baking. I don’t think my calculations are absolutely exact but the ‘mix’ worked! Guar Gum is available at Kombu, health food stores and some supermarkets. It replaces gluten’s elasticity and the 1/2 teaspoon seemed to be right for this combination of flours.


Ingredients:
500g pitted dates
1 cup water
1/4 cup (good couple of ‘glugs’ of marsala)
1/2 teaspoon bicarb soda
185 g butter
2/3 cup caster sugar
3 eggs
3/4 cup fine almond meal
1/2 cup rice flour
1/4 cup maize flour
1/2 teaspoon guar gum (looks like a flour not a gum)

Method:
Combine dates, water, marsala and soda in bowl, stand overnight. Mash well before using.

Grease a 19cm square cake pan,line base and grease well.

Cream butter and sugar in small bowl until light and fluffy. Beat in eggs one at a time, beating until combined.

Transfer to large bowl. Stir in half sifted flour mixture and half undrained date mixture. Stir in remaining flour mixture and date mixture.

Bake in a moderate over for about 1 and1/4 hours. Stand 5 minutes before turning on to wire rack to cool.

Enjoy - Carol V.