Today you can find many different options for gluten free baking. Brown rice flour, cornflour, corn starch, polenta all with varying degree of success. Some of the gluten free flour mixes for baking work well but can leave a chalky aftertaste in the mouth, I am guessing this comes from the cornstarch. This recipe uses almond powder resulting in a lovely rich texture which retains moisture over time.
250g ground almonds
2 tsps ground cinnamon
5 tsps ground ginger
1 1/2 tsps ground nutmeg
1/2 tsp salt
125ml of olive oil
125ml maple or agave syrup (or mix of both)
Preheat the oven to 150 degrees centigrade. Grease a 26cm loaf tin with olive oil, and lightly dust the sides with cornflour (I am using cornflour here to keep the cake completely gluten free. If you don´t have this use any of the above flours, or just oil well. The cake may stick a little if you don´t use any flour, just loosen from the sides before removing from the tin.
Mix together the almond powder, cinnamon, nutmeg, ginger, salt and raisins. In a seperate whisk together the oil, eggs and syrup. Blend the two mixes together and evenly pour into the tin.
Bake for approximately 55 minutes. The top may brown before the cake is completely cooked, this is not a problem, just cover the loaf tin with foil. When tested to see if the cake is cooked, insert a wooden skewer into the centre and if it comes out clean it is ready.