Kiwilimón

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Kiwilimón

Gluten Free Christmas Cake

Name: Gluten Free Christmas Cake
Prep time: 360 min
Cook time: 360 min
Yield: 10
Cuisine: Internacional
Ingredients: 350 grams raisin; 75 grams cranberry; 50 grams orange peel, grated; 150 milliliters whiskey; 1 lemon, juice and zest of its peel; 140 grams gluten-free flour blend; 1 tablespoon baking soda, without gluten; 1 tablespoon cinnamon; 140 grams unsalted butter, at room temperature; 140 grams brown sugar; 3 eggs; 50 grams almond; 2 tablespoons milk; 100 grams maraschino cherry; 1 tablespoon honey

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A rich cake of fruits and spices made with polenta flour, rice flour and corn flour to obtain a delicious gluten-free Christmas cake.

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Ingredients

10 portions

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Preparation

Place the dehydrated fruit, the orange and lemon zest, the whiskey and the lemon juice in a pot. Place 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.

Preheats the oven to 150 degrees Celsius. Grease an 18 cm circular refractory to bake with almond oil.

In a bowl mix the flours, baking powder, and spices.

In another bowl beat the butter and sugar until fluffy.

From time to time add the flour mixture and the eggs to the whipped matenquilla. Then add the ground almonds, the milk, the dehydrated fruit and the cherries. Mix well.

Finally add the honey, and mix the dough well.

Pour the dough into the refractory to bake and bake for 1 1/2 hours or until a toothpick comes out clean.

Remove from oven and allow to cool before serving.