Gluten-Free Berry Zest Festive Cake

Ingredients

250 g	Butter, softened
1 Tbsp	Orange, grated rind
1 cup	Dark cane sugar, firmly packed
1 cup	Ground almonds
2 Tbsp	Treacle, or golden syrup
4	Large eggs, well beaten
700 g	Mixed fruit, dried or berry zest
100 g	Brazil nuts, (100g) coarsely chopped
1 ¼ cups	Gluten-free flour
2 tsp	Mixed spice, ground

Directions

1. Preheat the oven to 150 degC.
2. Line the base and sides of a heavy, deep 21cm round cake pan with baking paper.
3. Beat the butter, orange rind and sugar with an electric mixer in a large bowl until well combined.
4. Add ground almonds and golden syrup. Mix well then slowly beat in eggs until combined. Scrape down the bowl as you work.
5. Stir in the Berry Zest mix, brazil nuts, flour and spice. Spread the mixture into the cake pan. Smooth the top with a wet hand.
6. Bake for about 1 1/2 hours or until a skewer inserted in the centre comes out clean.
7. Cover with foil and cool in the pan. This cake can be stored in the refrigerator for two months.