Gluten free Fruit and Almond Cakes

1kg mixed fruit                    naturally-energised-logo
2 tablespoon grated orange rind
2/3 cup (160ml) sweet sherry
¼ cup sherry, extra
150gr Organic butter, softened
2/3 cup (150gr) dark brown sugar
4 Organic eggs  – yes organic, think humanly- the extra couple of dollars out of your pocket is worth your Karma.
2 glacé cherries, halved
32 whole blanched almonds
1 ¼ cups (185gr) gluten-free flour – preferably not rice flour.
¾ cup (100gr) almond meal
1 small green apple(130gr) grated coarsely
100gr marzipan, chopped into ½-1cm cubes

Pre-heat oven to 140˚C (120 fan forced)

Combine fruit, orange rind and sherry in large bowl, mix well and cover with lid or wrap and stand for 2 days, stirring occasionally.

Grease and line the bases and sides of 4  9.5cm square cake tins with 2 layers of brown paper and 2 layers of baking paper, bringing the paper above the edge of the tins.

Beat the butter and sugar in a smallish bowl with an electric mixer until just combined. Add eggs, one at a time, beating until just combined between additions. Add butter mixture to fruit and mix well. Stir in marzipan, apple, almond meal and sifted flour, mix well.

Spread mixture evenly between the tins, smoothing the tops. Arrange the almonds and cherries on top (almonds in a circle with a cherry half in the centre or out at the corners, whatever takes your creative fancy).

Bake for about 1 ½ hours or until tested with a skewer, comes clean of mixture.

Brush hot cakes with the extra sherry, cover tightly with foil and cool in the tins.

Store when completely cold, possibly the next day, in an airtight container.

Could also bake in 2 x 20cm tins but will take a bit longer to cook, maybe an extra ½ hour.


Recipe by

Kylie McCarthy -Nutritionist
For appointments with Kylie please phone 02 4655 4666 or email