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Is your gluten-free Christmas cake recipe nut-free? This is not a nut-free recipe as it uses almonds and ground almonds. However, you can always feel free to leave out the blanched almonds and replace the ground almonds with more flour.
This is a festive cake for everyone, and the best part is, no one will ever guess it’s free-from! The day before you want to bake the cake, combine the raisins, sultanas, currants, mixed candied peel, glacé cherries, orange juice and 100ml brandy in a large bowl. Cover and leave to soak overnight.
If stored correctly (double lined in baking paper and foil in an airtight container), this cake will last up to 3 months. I’d recommend feeding it with more amaretto or brandy every few weeks to increase the flavour as it matures. How can I tell when my gluten-free Christmas cake is done? You’re looking for a lovely dark golden colour once baked.
Mix the flour, xanthan gum, bicarbonate of soda, mixed spice and cinnamon together in a second large bowl. Gradually mix the wet ingredients into the dry until smooth. Heat the oven to 150C/130C fan/gas 2.
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