Ingredients
- 200 g sweet almond
- 4 star anise
- 2-3 clementines
- 25 g butter
- 35-40 g brownsugar
- 4 eggs
- 180 g sugar
- 150 g butter or margarine
- 100 ml milk
- 2 tsp baking powder
- ½ tsp cloves
- Topping: ½ tbsp icing sugar
Gluten-free Christmas cake
Preparations for Christmas Eve have started. Try this gluten-free Christmas cake with sour clementinesand a sweet caramelized topping
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Assemble the assistent with the Grater
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Grind almonds and star anise.
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Place a baking sheet paper on a baking pan, 20-24 cm.
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Peel and slice the clementines thinly.
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Cover the bottom of the pan with a thin layer of butter. Sprinkle brown sugar on top.
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Place the clementine slices on the sugar and set the pan aside.
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Set the oven to 175 °C (347°F)
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Assemble the assistent with beater bowl and balloon whisks.
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Whisk eggs and sugar fluffily, at least 5 minutes on medium speed
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Melt the butter, mix with the milk and add the batter.
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Mix almonds, cloves and baking powder and add to the batter.
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Pour the batter into the baking pan and bake in the lower part of the oven for just over 1 hour.
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Allow the cake to cool completely in the pan and then turn it over on a platter. Carefully remove the baking sheet paper.
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Top with icing sugar and top if necessary, with orange slices. Serve with whipped cream or vanilla ice cream.
