About Bellingen Seedsavers

We are a group of like-minded growers of edible and useful heritage plant varieties in the Bellingen area of northeast New South Wales, Australia.

Our climate varies from frost-free coastal areas to inland river valleys and highlands with frosts. Bellingen has an average annual rainfall of 1507ml.

Friday 20 April 2012

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.

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)

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.

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