So I had a request for a Vegan Gluten free Christmas Cake, some wanted booze, others didnt want. It kept me thinking for a while and although this is going to be a long story, it has a short and sweet result and it is childs play to make it. I looked at new trends in the market and found it unattractive and not Christmassy enough. I decided to re create an old recipe which I got from an American friend of mine. Fruit cakes are expensive to make, most frequent bakers should have most of this ingredients. The beauty of this cake is that you dont have to make it long in advance, so you can start now and add one item or more on your shopping list and in no time you will have the ingredients. No Bake Christmas Cake I love, love this cake and is so easy to make, you can play around with ingredients, Preserved figs/Soft variety of dried figs 1 Cup , chopped Dates 1 1⁄2 Cup , chopped Preserved pineapples 1⁄2 Cup, chopped (very well-drained canned ones will also do) Glacé cherries 1⁄2 Cup, quartered Mixed peel 1⁄2 Cup, finely chopped Raspberry jam/Strawberry jam 1⁄4 Cup (4 tbs) Ground cinnamon 2 Teaspoon Ground nutmeg 1⁄4 Teaspoon Cloves 1⁄4 Teaspoon Almond essence 1 Teaspoon Lemon juice 1 Tablespoon Seedless raisins 2 Cup Currants 1 1⁄2 Cup Maple Syrup 1 Cup Salt 1 Pinch Coconut Oil/Butter 1 cup Nuts 1⁄4 Cup, chopped Cake crumbs-5 Cups- see my recipe below for Vegan, gluten free sponge cake ½ Cup Brandy if you are a boozer or 1/2 cup of Orange juice for people like me. Directions GETTING READY 1. Clean and chop the fruits and combine them in a bowl. 2. Add the jam ,brandy/Juice, spices, Maple Syrup and the flavourings to them. Mix well. 3. Allow the fruits to macerate for 2 hours. 4. Line a cake tin or loaf pan with wax paper or cling film. MAKING 5. In a large bowl, add coconut oil. 6. Stir in the nuts and cake crumbs into the butter. 7. Add the fruit mixture and mix thoroughly. 8. Turn the fruit cake mixture into the lined cake tin or loaf tin and press well to pack. 9. Cover the top with wax paper or cling film and place loaf tin in refrigerator for at least two days but preferably for a week to mature the flavours. SERVING 10. Unmould the cake on to a platter. 11. Slice and serve it chilled. Making your own crumbs from this awesome Vegan Gluten free sponge cake: 300 g dairy-free margarine, (suitable for baking), plus extra for greasing 300 g gluten-free plain flour, plus extra for dusting -I use Schar 300 g golden caster sugar 2 vanilla pods 200 g soya yogurt Zest of 2 lemons 2 teaspoons gluten-free baking powder ½ teaspoon xanthan gum Preheat the oven to 190ºC/. Grease two spring form cake tins (roughly 20cm) with the margarine, then line the bottom with greaseproof paper and dust the sides with gluten-free flour. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Halve the vanilla pods lengthways then, using the tip of a sharp knife, scrape out the seeds. Add the seeds to the margarine mixture, along with the yoghurt and lemon zest, then mix until combined. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. If its a little thick, add a splash of Vegan milk and stir briefly until you have a nice, smooth batter. Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely.
Posted on: Thu, 16 Oct 2014 14:09:36 +0000
Trending Topics
Recently Viewed Topics
© 2015