Not a fan of traditional Christmas pudding? No problem. A cake that will replace your usual Christmas day dessert and you wouldn’t know it was gluten free. See the recipe here!
INGREDIENTS
- 150g gluten free self-raising flour (I am using Doves Farm)
- 30g ground almonds
- 1 teaspoon baking powder
- 180g caster sugar
- 180g unsalted butter (softened)
- 3 medium eggs
- 1 teaspoon of vanilla extract
- 1 tablespoon of natural yoghurt
- 2 tablespoons milk (normal or dairy free milk works)
For the buttercream and decoration
- 200g butter (unsalted)
- 200g of icing sugar
- 150g dark chocolate
- approx 10 packs of Schar ‘delishios’ see here
- 150g white chocolate
- 2 whole glacé cherries
- 2 holly leaves (fake or washed and prepped real ones)
METHOD
- Preheat the oven to 180C, Gas Mark 4. Take the loose bottomed base of a round sandwich tin, and use it as a template to cut out 3 circles of greaseproof paper, these will line the base of the tin when doing each layer.
- Grease your sandwich tins (I am doing 2 at a time) and line the bases with 2 of the circles you have cut out.
- Beat together the butter and sugar until light and fluffy and add 1 teaspoon of the vanilla extract. Beat again.
- Next crack the 3 eggs into a bowl and whisk, before gradually adding to the mixture (a VERY small amount at a time, combining well between each addition) – this bit is key for getting a very light batter, whisk for longer than you would think!
- Next mix in the flour, ground almonds and baking powder followed by the yogurt and milk – to get a smooth batter.
- Divide between the sandwich tins (you are working toward 3 sponges so if you only have 2 sandwich tins, split the 3rd lot of mixture into another bowl and set aside until you have baked the first 2)
- Bake in a preheated oven for 12-15 minutes until the sponge is golden on the top and cooked through. Poke a skewer through the sponge and it it comes out clean, the cake is done.
- Do the same with the third sponge if you need to reuse one of the original tins.
- While your cakes are cooling, whisk your butter and icing sugar together until light and fluffy.
- Melt the dark chocolate over a pan of water until smooth and combine it with the butter cream. Mix until smooth. The mixture should be able to hold its shape but still be spreadable.
- Once the sponges are completely cool, layer them on top of one another and cut into a square shape. using the round cut offs place these on top to form a dome shape on the top. Using the butter cream, sandwich together all the layers. Carve the edges to round them off to start to achieve your rounded cake.
- Using the rest of the buttercream, cover the cake completely rounding it off and shaping into place before wiping off any excess on the bottom.
- Cover the cake completely in Schar ‘delishios’ and allow to set slightly.
- Melt the white chocolate in a bowl and allow to cool slightly (if you put it on too hot it will melt the chocolate on the delishios).
- Pour the white chocolate over the top covering the top third of the cake. Add your cherries and holly leaves and allow to set.
- Enjoy!!!
The perfect Christmas dessert that you will love! Using Schar gluten free delishios – you have GOT to try these.
If you make this let me know! Hope you love this recipe & enjoy the run up to Christmas!
K
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