Any Christmas Fruit and Nut Cake can be tricky to make for someone on a Low FODMAP diet. It is because many of the ingredients, such as some dried fruit (apricot etc.) or some nuts aren’t suitable. That is why all of the suitable ingredients need to be measured, such as raisins which quantity is limited. That is enough about limitations! This cake is wonderful, more crunchy than some British Christmas cakes and much lighter, in my opinion!
- An amazing and light, crunchy Christmas cake, also not too sweet.
- Gluten free and with minimum amount of lactose that comes from butter.
- Low FODMAP in the amount of 1 slice / 12 portions.
“Light and crumbly Christmas Fruit and Nut Cake“
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR A CHRISTMAS FRUIT ANS NUT CAKE (Low FODMAP), 12 PORTIONS:
4 large eggs
½ a cup sugar (110 g)
1.5 cup gluten free plain flour ( 225g)
1 tsp baking powder (gluten free for coeliacs)
100 g unsalted butter
370 g fruit and nuts:
120 g raisins
200 g nuts mix (including brazil nuts, almonds, pecans, walnuts, peanuts)
50 g candied orange peel, homemade (just orange peel and sugar needed to make)
CHRISTMAS FRUIT ANS NUT CAKE (Low FODMAP) – INSTRUCTIONS TO PREPARE:
Measure the raisins in a bowl and cover them with a boiling water. Soak for a minimum of 15 minutes. Chop the nuts, not too finely, because you want to see the pieces of nuts in the cake. Place them in a large bowl with candied orange peel and mix in 2 tbsps of your gluten free flour.
Preheat the oven to 180 degrees C/ 160 degrees C fan.
Prepare the baking tin. Use a medium rectangular bread baking tin. Spread some butter inside and sprinkle it evenly with gluten free flour or fine gluten free breadcrumbs.
Melt all of the butter. Leave to cool.
You will now need two mixing bowls, one smaller for sieving the flour and one bigger for beating the eggs.
Beat the eggs with sugar, using a hand mixer. You could also use a whisk, but it will just take time and energy.
Sieve the gluten free flour and baking powder into a smaller mixing bowl. Pour the flour gradually into the eggs mixture, mixing it in slowly. Add the melted butter gradually, mixing the mixture with a spoon. In the end add all of the fruit and nuts, including the raisins that need to be drained of hot water. Mix in well.
Pour all of the cake batter into the tin. Place in the hot oven and bake for 50- 55 minutes until a skewer comes out clean. Cool with oven door left ajar.
Sprinkle with icing sugar placed through a sieve. It will look like snow!
Find a printable recipe card below:
Christmas Fruit and Nut Cake (Low FODMAP)
Equipment
- bowl for raisins
- 2 mixing bowls
- bread rectangular baking tin
- hand mixer or a whisk
- a small pot for melting butter
Ingredients
- 4 large eggs
- ½ a cup sugar 110 g
- 1.5 cup gluten free plain flour 225g
- 1 tsp baking powder gluten free for coeliacs
- sprinkle of salt
- 100 g unsalted butter
- 370 g fruit and nuts:
- 120 g raisins
- 200 g nuts mix including brazil nuts, almonds, pecans, walnuts, peanuts
- 50 g candied orange peel homemade (just orange peel and sugar needed to make)
Instructions
- Measure the raisins in a bowl and cover them with a boiling water. Soak for a minimum of 15 minutes. Chop the nuts, not too finely, because you want to see the pieces of nuts in the cake. Place them in a large bowl with candied orange peel and mix in 2 tbsps of your gluten free flour.
- Preheat the oven to 180 degrees C/ 160 degrees C fan.
- Prepare the baking tin. Use a medium rectangular bread baking tin. Spread some butter inside and sprinkle it evenly with gluten free flour or fine gluten free breadcrumbs.
- Melt all of the butter. Leave to cool.
- You will now need two mixing bowls, one smaller for sieving the flour and one bigger for beating the eggs.
- Beat the eggs with sugar, using a hand mixer. You could also use a whisk, but it will just take time and energy.
- Sieve the gluten free flour and baking powder into a smaller mixing bowl. Pour the flour gradually into the eggs mixture, mixing it in slowly. Add the melted butter gradually, mixing the mixture with a spoon. In the end add all of the fruit and nuts, including the raisins that need to be drained of hot water. Mix in well.
- Pour all of the cake batter into the tin. Place in the hot oven and bake for 50- 55 minutes until a skewer comes out clean. Cool with oven door left ajar.
- Sprinkle with icing sugar placed through a sieve. It will look like snow!
Other Low FODMAP CHRISTMAS cakes and biscuits recipes:
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