Celiac-friendly Festive Cake

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Celiac-friendly Festive Cake
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 16 h. 5 min.
Ready in

Ingredients

for
1
Ingredients
3 cups
Golden raisins
1 cup
chopped Candied peel
1 ⅔ cups
1 ⅔ cups
Prune (chopped)
cup
cup
glace Candied cherry (quartered)
cup
cup
Orange liqueur (or brandy)
1 ⅛ cups
cup
5
1 ⅔ cups
1 teaspoon
½ cup
chopped almonds
To decorate
½ cup
Apricot Jam
2 tablespoons
1 ¼ cups
whole glace Candied cherry
1 cup
2
whole candied clementines
4
whole candied apricots
Preparation

Kitchen utensils

1 Bowl, 1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Brush, 1 Grill pan, 1 Immersion blender, 1 deep bowl, 1 Wooden skewer, 1 Fork, 1 Citrus juicer

Preparation steps

1.
Place the fruits in a large bowl and pour over the orange juice and liqueur. Cover tightly and leave to soak for 12 hours.
2.
Heat the oven to to 150°C (130° fan) 300°F gas 2. Grease a 23cm|9" round deep cake tin and
3.
line with a double thickness of greaseproof paper. Lightly grease the paper.
4.
Beat the butter until soft and beat in the sugar until combined. Add the eggs, one at a time, beating well after each addition.
5.
Pour in the soaked fruit, soaking juices and almonds and mix well. Sift in the flour and stir in with the xanthan gum until combined.
6.
Spoon into the tin and bake for 3-3 1/2 hours until cooked through. Leave in the tin until cold, then turn out onto a serving plate.
7.
To decorate: Gently heat the jam and water in a pan until melted, then pass through a sieve into a bowl. Brush some of the apricot glaze over the cake. Arrange the glacé cherries, candied fruits and whole nuts in an attractive pattern on top of the cake and brush with more of the glaze. Tie a wide ribbon around the cake if you wish.