A gluten and dairy free Christmas cake to wow friends and family over the festive period, perfect for those with intolerances… as well as those without!
This is another recipe in our Christmas recipe ebook that you can download for free.
Serves 6-8. Preparation time 15 minutes (once the orange has been boiled!)
- 1 orange
- 4 eggs
- 250g almond paste
- 90g coconut sugar
- 75g chopped walnuts
- 75g chopped pistachio nuts
- 100g dried cranberries
- 100g chopped apricots
- 1/5 tsp baking powder
- 1/6 tsp vanilla powder
Boil the orange for an hour and a half (with the peel too) or until soft and then blend the whole orange in a food processor until smooth.
Add in the coconut sugar, eggs, vanilla and baking powder and blend well. Add the almond paste and continue to blend until no lumps of the paste can be seen.
Pour mixture into a bowl and mix in nuts, apricots and cranberries.
Pour into a well greased 9” baking springform or silicon round and bake for 45-55 minutes at 170 degrees celcius (you can tell it’s baked through by placing a knife into the middle and it should remove clean). We liked ours quite browned on the outside for a traditional christmas cake look but if you prefer it lighter place foil over the cake half way through to stop cake browning.
Let the cake cool completely (usually takes about 2 hours) and remove from the tin. This is important to ensure the cake doesn’t crumble. Once cooled slice up and enjoy!
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