Gluten Free Christmas Spiral Cake
160° Fan 40 – 50 Minutes
Lightly grease a silicon spiral or Bundt cake mould, sprinkle flour inside & shake out the excess so that the inside has a light coating of flour – this will make it very easy to turn the cake out at the end.
Ingredients:
225g Gluten Free Self Raising Flour ( I use Dove)
225g Caster Sugar
225g Butter, Margarine or Light Cholesterol Lowering Spread (I always us the Light option – it produces really light cakes!)
3 Eggs
200g Ground Almonds
1 Teaspoon Baking Powder
½ Xanthan Gum
½ Teaspoon Vanilla Extract
250g Gluten Free Mincemeat – as good a quality as possible (GF is readily available now in well known supermarkets)
Zest of 1 Orange – finely grated
4 Tablespoons Icing Sugar
Method:
- Put the sugar & fat into a mixing bowl & beat until pale, light & fluffy
- Add the flour, ground almonds, baking powder, xanthan gum, eggs & vanilla extract
- Mix well together
- Put half of the mixture into the spiral cake mould & spread evenly
- Spread the mincemeat over the mixture, try to avoid the centre funnel & leave around 1.5cm around the outside edge of the cake mixture
- Put the rest of the cake mixture on top & spread evenly
- Bake in the pre heated oven for 40 – 50 minutes until cooked.
- Remove from oven but leave in the mould until completely cold.
- Remove from the mould by gently turning back the sides of the mould
- Mix the icing sugar with enough cold water to make a thickened icing that drops off the spoon
- Mix the grated orange zest into the icing
- Drizzle the icing down the sides of the cake & decorate as you choose
The cake will keep for 3 or 4 days or it can be sliced & frozen
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