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Gluten Free Frustingo Fruit Cake

Makes 1

This naturally gluten-free celebratory cake, sometimes called bostrengo, has an unexpected combination of delicious ingredients. Often baked at Christmas time in the Marche region of Italy, this rich fruit and nut cake makes a tasty, alternative to our traditional fruit cakes.

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Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Wholemeal

Ingredients

Change Quantities:
  • 75g FREEE Buckwheat Flour
  • 25g cocoa
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 250g dried figs
  • 50ml spiced rum or orange juice
  • 50g honey
  • 75ml strong black coffee
  • 125g mixed walnuts and hazlenuts
  • 50g sultanas
  • 25g dark chocolate
  • 1 tsp grated lemon zest
  • 25g flaked almonds
  • rice flour
  1. Line a 20cm/ 8” round cake tin with a circle of rice paper and pre-heat the oven.
  2. Sieve the flour, cocoa, nutmeg and cinnamon into a bowl and whisk to combine.
  3. Put the figs, rum and honey into a blender and pulse to mix.
  4. Add the oil, orange liquor and coffee and pulse to make a thick paste.
  5. Add the walnuts and hazelnuts, sultanas, chocolate and lemon zest to the blender and pulse to mix.
  6. Stir in the prepared flour blend.
  7. Press into the prepared cake tin.
  8. Press the flaked almonds into the top of the cake.
  9. Bake for 45 - 50 minutes.
  10. Cool in the tin before turning out the cake.
  11. Store the cold cake in a cake tin.

Equipment

20cm/8” round cake tin

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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Gluten Free Buckwheat Flour 110g

£1.45

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Ingredients

Change Quantities:
  • 75g FREEE Buckwheat Flour
  • 25g cocoa
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • 250g dried figs
  • 50ml spiced rum or orange juice
  • 50g honey
  • 75ml strong black coffee
  • 125g mixed walnuts and hazlenuts
  • 50g sultanas
  • 25g dark chocolate
  • 1 tsp grated lemon zest
  • 25g flaked almonds
  • rice flour

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Going gluten free in the 70s...

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