Diabetic (gluten free) Christmas Cake

Makes 10-12 slices (28g carbs - 23g carbs per slice)

170g pitted prunes in juice

115g dried apple rings

115g dried apricots

50ml brandy, whiskey or black tea

170g soft butter

85g fruit sugar (fructose)

1 orange, zest and juice

1 small apple, washed and grated

1 tsp vanilla extract

1 tsp ground ginger

½ tsp ground cinnamon

½ tsp grated nutmeg

4 medium eggs or 3 large eggs

85g ground almonds

85g rice bran

1 tsp baking powder

The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy/whisky/tea. Leave overnight, stirring occasionally

Line the bottom of a 20cm deep cake tin with a double layer of greaseproof or baking paper. Set the oven to 150C/300F/gas 2

Cream the butter and fruit sugar, stir in the chopped fruit, orange zest and grated apple. Add the vanilla and spices, and beat the eggs in one at a time. Don’t worry if it looks a bit curdled, it will be fine

Stir in the ground almonds, rice bran and baking powder. Finally stir in half the orange juice to start with, adding more if necessary to make a soft consistency.

Pour into the cake tin and level the top. Tie a double thickness of newspaper or old manila envelopes around the outside with string or thread

Bake for 1-2 hours until a skewer comes out clean. As soon as the tin is cool enough to touch, put a piece of foil tightly over the top and leave until completely cold (this softens the top of the cake). Remove from the tin and wrap in a double thickness of foil. If possible, keep it for one to two weeks in an airtight tin to mature before eating

Paneer Mutter Kodri

Ingredients
2 tsp olive-oil
1/2 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/2 tsp dried fenugreek leaves (kasuri methi)
1 big tomato , blanched and grated
1 tsp chilli powder
1/2 tsp garam masala
a pinch of sugar
1/2 cup chopped low fat paneer( cottage cheese)
1/4 cup boiled green peas
salt to taste
2 1/2 cups of cooked kodri (varagu)

For Garnish
2 tbsp finely chopped coriander (dhania)

Method
   1. Heat the oil in a non-stick kadhai and add the cumin seeds.
   2. When the seeds crackle, add the onions, garlic paste, ginger- green chilli paste and dried fenugreek leaves, mix well and sauté over a medium flame till the onions turn light brown in colour, while stirring continuously. Sprinkle a little water if required.
   3. Add the tomatoes, chilli powder, garam masala, sugar and ¼ cup of water, mix well and sauté over a medium flame for 8 to10 minutes, stirring once in between.
   4. Add the paneer, green peas, salt and kodri, mix gently and cover and cook over a medium flame for another 2 minutes.
   5. Serve hot garnished with coriander.