Absolutely delicious, you can not tell this cake is gluten and dairy free! The recipe is based on Prince Charle's Christening Cake. I've substituted the flour with buckwheat flour and the butter with a combination of oils and salt (you can't taste the buckwheat flour or the oils).
Preheat oven to 180C. Double line base 24cm springform baking tin with baking paper and double line side of springform baking tin with baking paper, with paper raised approx 8cm above side of tin.
Combine oils and beat with sugar until well combined. Add eggs one at a time, beating well between each egg.
Add fruit and brandy. Add ground almonds, buckwheat flour, xanthum gum and salt and mix until well combined.
Spoon mixture into prepared baking tin, spread level and "bang" tin on bench top to remove air bubbles. Decorate top with extra almonds and or glace cherries.
Place cake in oven and bake for 15 mins at 180C, then lower temperature to 160C and bake for 1 1/2 hours or until cooked. Immediately after removing cake from oven drizzle over extra brandy or sherry and wrap cake (still in tin) in newspaper and allow to cool.
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Try this customer recipe - gluten-free no-knead Bio-Oz Sprouted Buckwheat & Nut Bread. The mix is packed with nutty goodness, finish with your prefered toppings ... why not try vegemite, fresh tomato slices and dill pickle. Australian grown Bio-Oz Buckwheat Kernels, thanks Joseph.