Apple Cinnamon Clementine barmbrack

Cook Time:
35-40 Minutes

Prep Time:
20 Minutes

Total Time:
60 Minutes

Servings:
3-4 servings

Difficulty:

Ingredients

Ingredients

The night before:

300g dried fruit (I used dried apple cinnamon chunks, glazed clementines, dried prunes, sultanas and cherries)

50ml brandy

250ml Roiboos tea

Add these into a bowl and cover. Let sit overnight.

The next day:

225g GF plain flour
2 tsp GF baking powder
1 tsp pumpkin spice mix
1/2 tsp xanthan gum
1 large egg, beaten
1 sweet apple, grated

Instructions

Instructions:

For the cake :

Preheat oven to 170C Fan or 190C and line a 2lb loaf tin

Add the first 5 ingredients into a large bowl and stir well.

Add the beaten egg into the centre and mix. Then add the soaked fruit and combine well. Finally add in the grated apple and stir everything together.

Spoon into your prepared 2lb loaf tin. Smooth out the top and run a knife down the centre. Slice the candied, glazed clementines thinly and place in a row on top of the batter. Brush them with an egg wash to prevent burning.

Bake for 1 hour. Check with a skewer inserted into the centre. It should be practically clean. Remove and let sit in the tin till it's just warm to touch. Brush with warm apricot jam. Then remove from the tin, gently peel the liner away and let cool completely on a wire rack.

A special thanks to the wonderful, creative baker Soraya(@cozebakes) for creating this delicious recipe, she is super talented!

Key Ingredients: ["dried apple cinnamon chunks, glazed clementine, dried prunes, sultanas and dried cherries"]