Gluten-free chocolate Christmas cake
Store for at least one month before cutting.
|200 g||Coconut sugar, organic|
|200 g||Butter, chopped|
|100 g||Dark chocolate, semi-sweet, chopped|
|¼ cup||Orange juice|
|1 tsp||Vanilla essence|
|100 g||Dried apricots, diced|
|200 g||Gluten-free self-raising flour|
|3 Tbsp||Dark cocoa powder|
|1 tsp||Mixed spice|
|100 g||Ground almonds|
|3 large||Eggs, lightly beaten|
- Place the sugar, butter, chocolate, orange juice, vanilla essence and dried fruits in a large heavy saucepan. Place on low heat until the butter and chocolate are melted — stir often and mix well. Cool.
- Preheat the oven to 150C. Lightly grease and line a deep 20cm square cake pan with one or two layers of baking paper.
- Sift the flour, cocoa powder and mixed spice together. Stir in the ground almonds and mix well.
- Mix the eggs into the cooled fruit. Add the flour mixture and stir well.
- Pour into the prepared pan and smooth the top. Bake for 1¾ – 2 hours or until a thin skewer inserted in the centre comes out clean.
- Cool in the pan. Wrap in foil and store in a cool place.
Tip: The cake may be iced with 250g of gluten-free royal icing. Ensure the top of the cake is level then turn it upside down. Brush with sugar syrup (2 tablespoons sugar simmered with 1 tablespoon of water). Knead the icing gently then roll out to about 21cm square. Lift the icing on to the cake using the rolling pin. Trim the edges.
More festive baking from Jan