Jewelled fruit, nut & seed cake

Gluten Free
Jewelled fruit, nut & seed cake
210 min.
12
126kcal

Suggestions


If you're in the mood for a delicious, indulgent treat that's as satisfying as it is visually stunning, then this Jewelled Fruit, Nut & Seed Cake is the perfect choice. This gluten-free cake combines a rich blend of nuts, seeds, and dried fruits, topped with a golden layer of roasted goodies that will have your taste buds dancing with delight. With every bite, you’ll enjoy a delightful crunch from the cashews, pistachios, almonds, and Brazil nuts, complemented by the sweet and tangy hints of glacé cherries and cranberries.

What makes this cake even more special is its intricate presentation. The jewel-like topping not only looks impressive, but it also adds layers of flavor and texture that will elevate any occasion. Whether you're preparing for a celebration or simply treating yourself, this cake brings a touch of luxury to the table. With just a few simple steps, you'll have a show-stopping dessert that everyone will rave about. Plus, it's perfect for those with gluten sensitivities, so everyone can enjoy a slice of this gorgeous cake.

With its balance of sweetness, nuttiness, and fruitiness, this cake is a true crowd-pleaser. Whether paired with a cup of tea or served at a festive gathering, it promises to be a hit. Get ready to impress your family and friends with this delightful, homemade masterpiece!

Ingredients

  • 12 servings round cake thin
  • 12 servings ribbon 
  • 50 butter 
  • 50 golden syrup 
  • tbsp cashew pieces unsalted
  • tbsp blanched almonds and whole
  • tbsp pistachios shelled
  • 25 brazil nuts 
  • 85 ml cherries 
  • 50 cranberries dried
  • tbsp pumpkin seeds 
  •  frangelico hot uncooked (see link below)
  •  frangelico hot uncooked (see link below)

Equipment

  • oven
  • aluminum foil
  • skewers

Directions

  1. Make the Hot toddy cake (see link, right) in a loose-bottom tin, holding back about 2 tbsp of the mix for later. While it bakes, bake the fruit and nut topping. Melt the butter and golden syrup together, then toss with the nuts, dried fruit and seeds. Set aside; the butter mix will start to cool and thicken.
  2. Take the cake out of the oven 30 mins before the end of cooking, then gently spread over the remaining cake mix with the back of a spoon. The cake will still be quite soft but will take the weight, dont worry about it sinking. Scatter the fruit and nut mix over the top in an even layer.
  3. Bake for the remaining 30 mins until the cake is cooked and the nuts golden. Test for doneness by poking a skewer through the topping and into the cake. If its underdone, but the nuts are golden, just cover with foil and give it another 10 mins; then test again.
  4. Leave the cake to cool completely in the tin, so that the nutty topping firms up. Loosen any obviously sticky edges, then push the cake out of the tin from the bottom.
  5. Transfer to a cake board or plate and fix the ribbon around the base before serving. Can be kept in an airtight tin for up to a week.

Nutrition Facts

Calories126kcal
Protein7.74%
Fat61.21%
Carbs31.05%

Properties

Glycemic Index
16.52
Glycemic Load
2.44
Inflammation Score
-2
Nutrition Score
3.5713043670453%

Flavonoids

Cyanidin
1.5mg
Pelargonidin
0.01mg
Peonidin
0.06mg
Catechin
0.29mg
Epigallocatechin
0.08mg
Epicatechin
0.23mg
Epigallocatechin 3-gallate
0.01mg
Kaempferol
0.01mg
Myricetin
0.1mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:126.27kcal
6.31%
Fat:9.01g
13.86%
Saturated Fat:3.01g
18.81%
Carbohydrates:10.28g
3.43%
Net Carbohydrates:9.16g
3.33%
Sugar:7.69g
8.54%
Cholesterol:9.98mg
3.33%
Sodium:34.07mg
1.48%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.56g
5.12%
Manganese:0.26mg
12.82%
Copper:0.17mg
8.27%
Magnesium:32.86mg
8.22%
Phosphorus:74.73mg
7.47%
Vitamin E:0.96mg
6.38%
Vitamin B1:0.07mg
4.73%
Fiber:1.13g
4.5%
Selenium:3.08µg
4.4%
Iron:0.71mg
3.92%
Vitamin B6:0.07mg
3.58%
Zinc:0.47mg
3.11%
Potassium:95.61mg
2.73%
Vitamin A:121.7IU
2.43%
Vitamin B2:0.03mg
1.89%
Calcium:17.7mg
1.77%
Vitamin B3:0.35mg
1.76%
Vitamin K:1.39µg
1.32%
Folate:4.94µg
1.23%