Kuehne June 2019

Coeliac Christmas Cake

Phil Vickery
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Ingredients

  • Mixed dried fruit 450g
  • Natural glace cherries 50g chopped
  • Unsalted butter 225g cut into small cubes
  • Caster sugar 250g
  • Large eggs 2, beaten
  • Black treacle 2 tbsps
  • Gluten-free flour mix 290g (for 1kg of flour, mix 700g white rice flour (Tesco, Holland & Barrett, online) with 200g potato flour and Tapioca flour 100g (Holland & Barrett, Sainsburys, online).
  • Bicarbonate of soda 1/2 tsp
  • Cream of tartar 1/2 tsp
  • Xanthan gum 1 tsp
  • Mixed spice 2 tsps (check it’s the gluten-free variety)
  • Melted butter and gluten-free flour to prepare the tin
Profitability
medium

Method

  1. Place the fruit, butter, sugar and 200ml of cold water in a stainless steel pan and bring to boil, stirring. Boil for 5 minutes, stirring occasionally. Cover and set aside until cold.
  2. Preheat oven to 180C (350F or gas mark 4). Line a 23cm round, 8cm deep springform cake tin with a layer of baking parchment, brush with melted butter and then dust with a little gluten-free flour.
  3. Place the cold fruit mixture in a large bowl. Add the remaining ingredients and mix well.
  4. Spoon the mixture into the prepared tin.
  5. Cook well until risen and dark brown, about one hour. Remove from oven and cool completely. Wrapped in foil, the cake will keep for up to a week.
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