Ingredients Of Gluten-Free Christmas Cake

300 gms Christmas dry fruits (pre-soaked)
1/2 orange zest
1/2 lemon zest
200 ml jaggery syrup
150 almond flour
100 apple, grated
175 butter (softened)
4 medium eggs

How to Make Gluten-Free Christmas Cake

1.Preheat the oven to 140 degrees.

2.Put the remaining ingredients except the almond flour in a large bowl.

3.Beat with a hand-held electric mixer until well combined. Fold the almond flour well.

4.Grease a deep 23 cm round tin or 20 cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin.

5.Level the top and cover with a disc of baking paper.

6.Bake for about 2 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.

7.When the cake has cooled, remove the baking paper disc; pierce the top in several places with a skewer, then pour over a little brandy. Remove the cake from the tin but keep it in the baking paper.

8.Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature.

9.Decorate the cake with glacé fruit, marzipan or ready-to-use icing.

Key Ingredients: Christmas dry fruits (pre-soaked), orange zest, lemon zest, jaggery syrup, almond flour, apple, butter (softened), eggs