This wheat- and gluten-free recipe from Gluten-, Nut-, Egg- & Dairy-Free Cakes & Bakes by Gemma McFarlane (£15.99, B. Dutton Publishing) is the perfect solution if you’re baking a fruit cake for people with special diets. To make this recipe nut free, use 135g (4¾oz) gram (chickpea) flour and 140g (4¾oz) tapioca flour sieved together in place of the gluten-free flour, maize flour and ground almond mixture. To make this recipe dairy free, use dairy-free margarine in place of butter. The cake is better if left to mature for two months before serving.
WHAT YOU'LL LEARN
author of Gluten-Free Individual Christmas Puddings
Chef, cake decorator and special diet experimenter. Gemma has been cooking meals for people with special diets since leaving catering college at 18, first as a chef in a private hospital, then in a home for children with severe learning difficulties. Catering for a range of special diets, Gemma became determined to offer the same choices to everyone so began researching and experimenting with different ingredients. Gemma went on to work in a bakery, becoming head pastry chef and in 2006 she started her own business, Iced Gem Cakes, making celebration cakes.