Gluten Free Frustingo Fruit Cake


  • 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.