Gluten-free Christmas cake
Time to make: 1 hr 45 mins
( Hands-on time: 15 mins )
Total cost: $ 20.40 / $ 0.85 per serve
(at time of publication)
3 cups dried mixed fruit
1/3 cup glacé cherries, halved
150ml brandy (or whisky or rum)
grated zest of 1 orange
grated zest of 1 lemon
150g reduced-fat spread
1 cup brown sugar
1 teaspoon gluten-free cinnamon
1 teaspoon gluten-free ground coriander
1 teaspoon gluten-free ground ginger
2 cups gluten-free self-raising flour, sifted
1/2 teaspoon gluten-free baking powder, sifted
30g sliced toasted almonds
50g whole blanched almonds, to decorate
4 tablespoons apricot jam, to glaze
Total fat 8g
Saturated fat 1g
Dietary fibre 2g
- Preheat oven to 140°C. In a large saucepan, combine dried fruit, cherries, brandy, zests, spread, sugar and spices and set over a low heat. Warm through for a few minutes until sugar has dissolved. Set aside to cool.
- Spray a 23cm round or 20cm square cake tin with oil, and double line with baking paper. Add eggs to fruit mixture, then fold in flour, baking powder and sliced almonds.
- Spoon mixture into prepared tin, then decorate with the blanched almonds. Bake for 1–1 1/2 hours, or until a skewer inserted in the centre comes out clean. Cool cake in tin before turning out.
- Using a microwave, or in a pot on the stovetop, warm jam. Brush over cake for a glossy finish.
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