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