Traditional Christmas Cake with Amaretto Soaked Fruit {gluten free}
Author: Ceri Jones
Recipe type: Cake
Cuisine: British Traditional
Prep time:
Cook time:
Total time:
Serves: 30
A decadent, all natural ingredients gluten free christmas cake full of rich dried fruit soaked in amaretto, ground almonds, buckwheat flour, molasses and unrefined sugar.
Ingredients
450g currants
175g sultanas
175g raisins
50g dried cranberries
50g dried apricot, diced
100mls amaretto
100g ground almonds
100g buckwheat flour
25g tapioca flour
½ tsp salt
¼ tsp nutmeg
½ tsp ground mixed spice
175g coconut palm sugar / rapadura or other unrefined sugar
4 large eggs
1 tbs molasses, warmed
225g unsalted butter
50g chopped almonds
Zest of 1 lemon, 1 orange
To top the cake: 50g whole blanched almonds
You’ll need a greased and lined (base and sides) 20cm deep cake tin
Instructions
Place the dried fruit in a large bowl and pour over the amaretto. Cover with a tea towel and leave overnight to plump up.
When ready to bake, pre-heat the oven to 140°C.
Sift the flours, spices and salt together – be sure to break up any almond clumps – then add the sugar, eggs, warmed molasses, and butter. Beat with an electric whisk until smooth.
Fold in the soaked dried fruit, chopped nuts and add the grated lemon and orange zest.
Transfer the mixture into the lined tin and spread the top smooth with a spoon or spatula. Finally, decorate the top of the cake with the blanched almonds.
Place a square of parchment with a 50p size hole in the idle over the cake and bake in the lowest part of the oven for 4 hours. The cake will be done when it feels springy to touch.
Cool in the tin for 30 minutes then remove and place on a rack to cool fully.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/gluten-free-christmas-cake/