Mary Berry Gluten Free Christmas Cake Recipe
This Mary Berry Gluten Free Christmas Cake Recipe is perfect. It tastes amazing and feels festive. You won't miss regular cake at all. This recipe is easy to follow.
Equipment
- 8-inch round cake tin
- Mixing bowls (large and small)
- Wooden spoon or electric mixer
- Measuring cups and spoons
- Baking paper
- Sharp knife
- Cooling rack
Ingredients
- 250 g mixed dried fruit
- 100 g glace cherries chopped
- 50 g ground almonds
- 150 g gluten-free flour
- 1 tsp mixed spice
- 175 g butter softened
- 175 g brown sugar
- 3 large eggs
- 2 tbsp brandy or orange juice
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Line your cake tin with paper.
- Grease it well with butter.
- This stops sticking later on.
- Put dried fruit in a bowl.
- Add brandy or orange juice.
- Let it soak for 30 minutes.
- This makes fruit extra juicy.
- Combine gluten-free flour and mixed spice.
- Add ground almonds to the mix.
- Stir everything together well.
- Beat butter and sugar until fluffy.
- This takes about 3 minutes.
- The mixture should look pale.
- Beat in eggs one at a time.
- Mix well after each egg.
- Don't rush this step.
- Gently fold in flour mixture.
- Use a wooden spoon carefully.
- Don't over-mix the batter.
- Stir in soaked fruit gently.
- Add orange and lemon zest.
- Mix until everything combines evenly.
- Pour batter into prepared tin.
- Smooth the top with spoon.
- Bake at 150°C for 2 hours.
- Check with a skewer before removing.
- Let cake cool in tin.
- Then transfer to cooling rack.
- Wrap in foil when completely cool.
Notes
- Start this cake early if possible.
- Make it 2-3 weeks before Christmas.
- Feed it with brandy weekly.
- This improves flavor and moisture.
- Use good quality gluten-free flour.
- Check it's certified gluten-free.
- Don't open oven door too early.
- This can make cake sink.
- Store in airtight container always.
- It stays fresh for weeks.
- Decorate with marzipan and icing.
- Or keep it simple and natural.