Gluten-Free Christmas Cake
Why not fancy up the traditional gluten-free brack recipe for a special occasion or even convert it for a Christmas cake?
This recipe uses the Sowans gluten-free brack mix, adding lots of other goodies and enrobing it in a silky almond paste.
Ingredients
For the Christmas Cake:
2packs of Sowans Gluten-free Brack Mix
80g of sultanas
80g of chopped dates or figs
80g of chopped dried apricots
100g of Sowans mixed chopped nuts.
800ml of buttermilk
1 tablespoon of cider vinegar or lemon juice
Zest of one lemon
2 tbs apricot jam for brushing
For the Almond paste:
170g of Sowans Almond Flour
170g icing sugar
1 large egg white
Pinch of salt
1 teaspoon of almond extract, to taste
Method for the Christmas Cake:
1. Soak the fruits and lemon zest in strong tea (just enough to cover the fruit) overnight or for a minimum of 4 hours.
2. Put the 2 Sowan’s Brack Mixes and Sowan’s Mixed Chopped Nuts. into a large bowl.
3. Drain any liquid off of the fruit. Mix the buttermilk with the drained liquid from the fruit.
4. Add the mixed liquid and the fruit to the dry mix, and mix well.
5. Pour the mixture into a 12-inch round springform tin lined with greaseproof paper.
6. Bake for 1 hour at 190◦c.
7. Test if the centre is cooked by inserting a wooden skewer and making sure it comes out clean.
8. Once baked, turn onto a cooling rack.
8. Pierce the surface with the skewer gently and sprinkle with whiskey or brandy.
9. When totally cold wrap in greaseproof paper, cover it with foil, and store it in the fridge until decorating it.
Method for the Almond Paste:
1. Combine the Sowan’s Almond Flour and icing sugar in the bowl of an electric mixer (or you can use a food processor) and blend briefly, just to combine.
2. Add the egg white, salt, and almond extract, mixing until the mixture comes together in a ball.
3. Scrape out onto a sheet of greaseproof paper in the form of a log.
4. Refrigerate until required, leave out of the fridge for 45 minutes before rolling it out. Use icin sugar for rolling so it doesn’t stick to the counter.
To add the almond paste to the cake:
1. Heat 2 tablespoons of apricot jam, and strain any bits out of the jam.
2. Brush the top of the cake with the warm jam.
3. Roll out the almond paste using icing sugar. Cut a disc slightly larger than the top of the cake.
4. Place onto the cake and press down, using a flat knife or a palette knife press into the sides.
5. Decorate with star anise and/or dried orange rings.
Enjoy!
