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Gluten Free Buckwheat Fig and Date Cake

Makes 1 cake

Densely packed with dried fruit and nuts, this rich cake could be the ideal vegan alternative for your next celebration. Often baked at Christmas in the Marche region of Italy this type of cake is known as frustringo or bostrengo. We used spiced rum in this recipe but amaretto or brandy also work well. Delicious served in small slices with a cup of coffee or individually wrapped slices make a super treat in a lunchbox. 

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

Ingredients

Change Quantities:
  • 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
  1. Pre-heat the oven.
  2. Rub some oil around the inside of a 20cm/ 8” round cake tin and insert a circle of rice paper.
  3. Spread out the nuts on an oven tray, bake in the oven for 4-5 minutes then leave to cool.
  4. Measure the flour, sugar, cocoa, nutmeg and cinnamon into a bowl and stir to combine.
  5. Put the figs, rum (or juice), oil, and coffee into a kitchen blender and pulse to make a thick paste.
  6. Break the chocolate into small pieces and add this to the bowl.
  7. Add the prepared nuts, dates, and lemon zest to the blender and pulse to mix.
  8. Sieve in the prepared flour blend and pulse again to mix.
  9. Tip the mixture into the prepared tin and smooth the top.
  10. Press the flaked almonds into the top of the cake.
  11. Bake for 45-50 minutes.
  12. Cool in the tin before turning out the cake.
  13. Wrap and store the cold cake in a cake tin.

Equipment

oven tray, 20cm/8” round cake tin, kitchen blender and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

45-50 minutes

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Ingredients

Change Quantities:
  • 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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