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Follow UsGluten-free Christmas cake
Ingredients
300 gm. presoaked Christmas dry fruit ½ orange zests ½ lemon zest
200 ml jaggery syrup
150g (6oz) almond flour
100 gm grated apple 175g (6oz) butter, softened 4 medium eggs
Method:
Preheat the oven to 140 degrees. Put the remaining ingredients except for the almond flour in a large bowl. Beat with a hand-held electric mixer until well combined. Fold the almond flour well.
Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
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.
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. Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature.
Decorate the cake with glacé fruit, marzipan or ready-to-use icing.