Gluten Free Chocolate Orange Christmas Cake

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Gluten Free Chocolate Orange Christmas Cake
It's that time of year again! We decided to take a twist on the classic, and adapt Nigella's chocolate fruit cake to be gluten free (and orange flavoured!). As Christmas cake contains very little flour it's really simple to make it gluten free, especially with Bob's Red Mill Gluten Free 1:1 baking flour. You just need to replace wheat flour with 1:1 baking flour in any recipe to the same ratio! Happy gluten free baking this Christmas.
Course Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Course Christmas
Prep Time 60 minutes
Cook Time 1.5-2 hours
Servings
20cm round cake
Ingredients
  • 300 g dried prunes
  • 375 g dried mixed fruit
  • 100 g dried candied peel
  • 175 g dark muscovado sugar
  • 175 ml honey
  • 125 ml cointreau
  • 3 single oranges juice and zest
  • 4 tablespoons cocoa
  • 2 tsp Mixed Spice
  • 175 g butter
  • 3 large eggs beaten
  • 150 g Bob's Red Mill Gluten Free 1-1 Baking flour
  • 75 g Ground almonds
  • 1 shot espresso
  • 0.5 tsp Baking powder
  • 0.5 tsp bicarb soda
Instructions
  1. Preheat the oven to 150°C. Double line your 20cm round cake tin.
  2. Put the fruit, butter, sugar, honey, cointreau, orange juice and zests, spice and cocoa into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer for 10 minutes, and then take off the heat and leave to stand for 30 minutes.
  3. Let the mix cool. Add the beaten eggs, flour, ground almonds, baking powder and bicarbonate of soda and combine.
  4. Pour into your prepared cake tin and bake for 1.5-2 hours until a skewer inserted comes out clean.
  5. Store wrapped in baking paper in an airtight container.
Recipe Notes

Check out how to decorate this beauty here.

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