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!
- 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)
- 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.
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!