Gluten Free Festive Garland Bundt Cake
1 hr 55 min.
- For the cake
- 1 cup white Rice flour
- ½ cup Brown rice flour
- ½ cup Potato starch
- ¼ cup Tapioca flour
- ¼ cup sweet rice flour
- ¼ cup dried Milk powder
- 1 tablespoon Baking powder
- 1 teaspoon xanthan gum
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter
- 1 ½ cups sugar
- 4 eggs (beaten)
- 1 tablespoon vanilla extract
- 1 ⅛ cups milk
Heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 25cm|10” Christmas Bundt tin and dust with a little rice flour.
Whisk together all the flours, milk powder, baking powder, xanthan gum and salt until thoroughly combined. Set aside.
Beat together the butter and sugar in a mixing bowl until fluffy and light in colour.
Slowly whisk in the eggs until blended, then whisk in the vanilla until smooth.
Whisk in half of the dry ingredients. Mix until almost blended, then slowly add the milk.
Add the remaining dry ingredients and beat well.
Pour into the tin, spreading the mixture evenly. Taps the tin to remove any air bubbles.
Bake for 60-65 minutes, until a skewer inserted into the centre comes out clean and the top bounces back when gently pressed. Cool in the tin for on a wire rack for 20 minutes, then place on a wire rack to cool completely.
To decorate: roll out the green sugarpaste on a surface lightly dusted with icing sugar. Cut out 14-16 holly leaves with a holly shaped cutter or card template. Brush lightly with jam and attach to the cake.
Roll pieces of red sugarpaste into small balls for the 'berries' and place on the cakes, as in the photo, attaching with a little jam.
Place a chocolate chip on each berry, attaching with a dab of jam.
Cut the Matchmakers in half and insert in the cake next to the holly leaves.
Sift icing sugar over the top.