Delicious Gluten-free Apple-Almond Fruitcake

[dodo]

so no flour at all then? i am wheat intolerant and usually use oats and gluten free flour, but for years i couldnt even have the oats so i just used rice flour and buckwheat flour etc, but no flour in this one i see, i shall give it a bash and render my verdict 

[Kikilola]

Yep, me too, love almond and apple cakes, so will give it a go as well.

[BCSH]

Can I use Golden Syrup instead of Molasses? Are there any other alternatives to Molasses?

[BCSH]

So, I made the cake and it was an absolute disaster.

It never set. Within 15 minutes it was dark brown, not golden. After cooking it for two and a half hours I took it out of the oven, and although the top was hard and crunchy the rest of the cake was just fruit swimming in a liquid mixture. I put it back in the oven for another hour but it just added a burnt taste to the liquidy mush.

I accidentally put too much baking soda in and I baked it in a gas fan-forced oven at 140 - 130 degrees Celsius (284 - 266 degrees Fahrenheit) - a little bit less than the recipe called for because it's fan-forced.

And with only 200 grams of ground almonds what forms the dough for this, or is it just meant to be fruit stuck together without much in the way of cake? What did I do wrong? How is it supposed to turn out, is it meant to be similar to a normal non-gluten-free fruit cake?