I designed this recipe because I adore Christmas and I am a fan of baking; I love experimenting with different textures and flours, trying to use the most natural ingredients to decorate in a very eye-catching and beautiful way inspired by my 2 babies.
Preheat the oven to 180ºC. In a large bowl, sift the rice flour, whole grain flour, and pancake mix, add the pinch of salt, baking soda, cinnamon, ginger, and baking powder.
With a food processor, grind the almonds for about 2 minutes until they form a flour and incorporate it into the dry ingredients.
With the mixer on low speed, pour in the oil and incorporate the eggs one by one, followed by the sugar and vanilla, and finally the buttermilk until a homogeneous mixture is formed.
Gradually incorporate the flour into the liquid mixture to form a homogeneous mixture.
In the homogeneous dough, gently fold in the blueberries.
Grease the two molds and pour in the mixture, bake for 50 minutes until firm.
While the dough is cooking, soften the cream cheese with the powdered sugar until it is smooth and easy to spread. Paint part of the shredded coconut with green food coloring. In a pan, toast some coconut.
Let the cake cool for 30 minutes. For the white decoration, spread the cream cheese and add the white shredded coconut, decorate with pomegranate seeds, and cut the star fruit to insert a star at the tip with a toothpick; decorate the tree trunk with toasted coconut.
For the green decoration
Spread the cream cheese and add the green-painted shredded coconut, decorate with pomegranate seeds and candy, and cut the star fruit to insert a star at the tip with a toothpick; decorate the tree trunk with toasted coconut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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