225ml dessert wine, such as Muscat de Beaumes

200g light muscovado sugar

100g softened lactose free butter

3 egg

zest 1 orange

zest 1 lemon

175ml extra-virgin olive oil

225g gluten free flour, plus 1 tbsp for dusting

1 tsp gluten free baking powder

175g grape, halved and seeded

4-5 tbsp demerara sugar


Pour the wine into a small pan. Bring to the boil, then keep simmering until reduced down to 85ml – this will take 5-10 mins. Leave to cool.

Heat oven to 180C/fan 160C/gas 4. Brush a 23cm springform cake tin with olive oil, tip in 1 tbsp gluten free flour, then shake all over the pan until covered.

Discard any excess. Beat together the sugar and lactose free butter until creamy and well combined.

Add the eggs, one at a time, then stir through the zests.

Stir together the cooled wine and olive oil, then pour a little into the cake mix.

Stir, then fold in a third of the gluten free flour and the baking powder.

Keep alternating between adding the liquid and flour until everything has been incorporated and the batter is smooth.

Spoon the cake batter into the prepared tin, then smooth the surface with the back of the spoon.

Scatter the halved grapes over the top, then sprinkle over the sugar.

Bake for 35-40 mins until a skewer inserted into the middle of the cake comes out clean.

Eat warm or cool. Will store in an airtight container for up to 3 days.

Recipe adapted from: Good Food

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