Gluten Free Christmas Cake Recipe Delia

Beat the eggs if you are using them.

Gluten free christmas cake recipe delia.

If using a prepared flour blend that contains xanthan or guar gum omit the xanthan gum from the recipe. Put all the fruits in a bowl and mix them with the brandy cover with a cloth and leave them to soak for a minimum of 12 hours. The gluten free flours i used in this cake are. Gluten free fruit cake.

When you re ready to cook the cake pre heat the oven to 140 c conventional oven. Pour into a bowl. I don t know why but it seems better a day or two after it s made perhaps because it takes that long to set up. Method preheat the oven to 160c 140c fan gas 3.

Gluten free fruit cakes work particularly well. Sieve which ever flours you are using with the baking powder. You can see all our christmas cakes here. I normally make delia s classic christmas cake which we love but this year i also want to make a gluten free one for friends can i just replace the flour with gluten free flour.

In a food processor beat the butter margarine with the banana and the lemon juice and rind. 200g tapioca flour starch 200g brown rice flour and 100g potato starch. Gluten free and vegan chocolate cake. Gluten free christmas cake.

Cover well as it dries out more quickly than other traditional cakes. Ingredients for the gluten free christmas cake 350g mixed dried fruit 100ml brandy or orange juice 150g butter softened 150g soft light brown sugar 3 eggs beaten zest of 1 large orange 50g blanched almonds chopped 50g glace cherries halved 2tsp vanilla extract 150g gluten free plain flour 1 tsp. We tested a gluten free version of this cake by substituting the flour for doves farm gluten free flour and we where very happy with the results. Asked on 31 oct 2016 by vcg.

Mix in the dried fruit and nuts or seeds. 450g currents 175g sultanas 175g rasins or 800g of mixed fruit this is what i used 50g glazé cherries 50g mixed candied peel 3 tablespoons of brandy plus extra for feeding 225g gluten free plain flour 1 2 tsp salt 1 4 tsp nutmeg 1 2 tsp mixed spice 225g butter or margarine 225g soft brown sugar. Ideally let it sit a few hours before covering. Line the base and sides of a 20cm 8 deep round cake tin with a double layer of parchment or greaseproof paper.