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An alternative Christmas cake   This cake does not contain any gluten, sugar or dairy products. The recipes come from the book Cooking Without. Christmas Cake 170g/6 oz dried dates 55g/2 oz rice flour 140ml/5 fl oz water 55g/2 oz soya flour 115ml/4 fl oz sunflower oil or unsalted butter 55g/2 oz corn flour (corn starch) 30g/1 oz ground almonds 455g/1 lb mixed dried fruit, raisins, currants 5 ml/1 tsp mixed spice sultanas etc 3 eggs or egg replacer 1. Chop the dates into small pieces and place in a pan with the water. Bring to the boil and simmer over a low heat for 10 minutes, until the dates are soft. Cool. 2. Process or beat together the dates, oil, ground almonds, spice, eggs and flours until they are well blended. 3. Stir in the dried fruit and mix well by hand. 4. Place into a lined and greased 18 cm/6-8 inch cake tin and bake at 330°F/170°C/Gas Mark 3 for approximately 30 minutes, then lower the temperature to 290°F/145°C/Gas Mark 1 for another 45 minutes. 5. Allow the cake to cool for 10 minutes in the tin, then turn out onto a wire tray. Remove the lining paper and allow to cool. Store in the fridge and eat within 2 weeks, or slice and freeze. Almond Paste 55g/2 oz dried dates 115g/4 oz ground almonds 60ml/ 2 fl oz water ¼ tsp natural almond essence 1. Finely chop the dates and simmer in the water on a low heat until they are soft. 2. Process the dates, almonds and essence until the mixture starts to bind together. Press together any loose pieces and roll the mixture into a ball by hand. 3. Roll out the almond paste in rice flour to fit the Christmas cake. Decorate with nuts if desired. Enjoy this and have a merry Christmas!

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