Gluten-Free Christmas Cake
A delicious fruit and spice cake made with polenta flour, rice flour, and corn flour for a delightful gluten-free Christmas cake.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
10
Servings
- 350 grams raisins
- 75 grams cranberries
- 50 grams orange peels, zested
- 150 milliliters whiskey
- 1 lime, juice and zest of its peel
- 140 grams gluten free flour mix
- 1 tablespoon baking powder, gluten-free
- 1 tablespoon cinnamon
- 140 grams unsalted butter, at room temperature
- 140 grams brown sugar
- 3 eggs
- 50 grams almonds
- 2 tablespoons cow's milk
- 100 grams maraschino cherry
- 1 tablespoon honey
Preparation
6h
0 mins
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- Place the dried fruit, orange zest, lemon zest, whisky, and lemon juice in a pot. Set over medium heat and heat until it begins to boil.
- Remove the pot from the heat and allow it to cool for at least 2 hours before using it for the recipe.
- Preheat the oven to 150 degrees Celsius. Grease an 18 cm circular baking dish with almond oil.
- In a bowl, mix the flours, baking powder, and spices.
- In another bowl, beat the butter and sugar until fluffy.
- Gradually add the flour mixture and the eggs to the beaten butter. Then add the ground almonds, milk, dried fruit, and cherries. Mix well.
- Finally, add the honey, and mix the dough well.
- Pour the batter into the baking dish and bake for 1 1/2 hours or until a toothpick inserted comes out clean.
- Remove from the oven and allow to cool before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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