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I modified the recipe a bit and turned it into an 'English fruit cake'. I reduced the sugar a little and added 300g of dry fruit (apricots, raisins, cherries and plums) marinated in alcohol. I marinated for 24 hours.
I had to taste it. I'd say it was the best fruitcake I've ever made.
Hi Aino,
Thanks for sharing the tip with the rest of us 🙂 The cake sounds delicious!
What can be substituted for rice flour, not tasty for a coeliacs?
Hi Tarja,
Rice flour could be replaced with wholemeal flour, for example. The amount of flour in relation to the rice flour can be varied slightly, as different flours bind liquids slightly differently. To start with, you could try 2.5 dl of wholemeal horseradish flour. Buckwheat flour could also be used. Buckwheat has a stronger flavour.