Gluten-Free Cake

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300 gms  dry fruits (pre-soaked)
1/2 orange zest
1/2 lemon zest
200 ml jaggery syrup
150 almond flour
100 apple, grated
175 butter (softened)
4 medium eggs
How to Make Gluten-Free Cake
1.Preheat the oven to 140 degrees.
2.Put the remaining ingredients except the almond flour in a large bowl.
3.Beat with a hand-held electric mixer until well combined. Fold the almond flour well.
4.Grease a deep 23 cm round tin or 20 cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin.
5.Level the top and cover with a disc of baking paper.
6.Bake for about 2 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
7.When the cake has cooled, remove the baking paper disc; pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper.
8.Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature.
9.Decorate the cake with glacÚ fruit, marzipan or ready-to-use icing.