This recipe is an adaptation of Nigella's chocolate fruit cake (making it gluten-free and orange flavoured!). As Christmas cake contains very little flour it's really simple to make it gluten free, especially with Bob's Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten-free baking this Christmas.
|Prep Time||60 minutes|
|Cook Time||1.5-2 hours|
20cm round cake
- 300 g dried prunes
- 375 g dried mixed fruit
- 100 g dried candied peel
- 175 g dark muscovado sugar
- 175 ml honey
- 125 ml cointreau
- 3 single oranges juice and zest
- 4 tablespoons cocoa
- 2 tsp Mixed Spice
- 175 g butter
- 3 large eggs beaten
- 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
- 75 g Ground almonds
- 1 shot espresso
- 0.5 tsp Baking powder
- 0.5 tsp bicarb soda
- Preheat the oven to 150°C. Double line your 20cm round cake tin.
- Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
- Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
- Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
- Store wrapped in baking paper in an airtight container.
Check out how we decorated this cake here.
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