Gluten free Christmas cake
This lighter style gluten free Christmas cake is just the ticket for the festive season. Store it in an airtight container for up to 1 week.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Bundt pan
- Pastry brush
- Cooling rack
- Sifter
- Skewer
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Oven
- Whisk
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- melted butter for greasing
- 1 1/4 cups (170g) gluten-free flour, plus extra to dust
- 2 cups (240g) ground almonds
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 cup (250ml) extra virgin olive oil
- 1 cup (220g) caster sugar
- 5 eggs
- 1 cup (160g) icing sugar mixture
- 1 ½ tablespoons lemon juice
- Dried barberies to decorate
- FRUIT MIXTURE
- 1 cup (200g) soft and juicy dried figs
- 1 cup (80g) dried Fuji apple pieces
- 1 cup (150g) dried apricots
- 4 large (40g) dried pear halves
- ½ cup (65g) Craisins
- 1 cup (160g) golden raisins
- 2 teaspoons finely grated lemon rind
- 1 teaspoon vanilla extract
- ½ cup (125ml) limoncello
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