Featured Recipes - Christmas
Xmas Spice Cake
This is a great alternative for people that don’t like fruit cake!
Ingredients
- Makes 20cm cake
- 125g gluten-free flour
- 125g muscovado sugar
- 125g dairy-free spread
- 2 large eggs
- 1 tspn baking powder
- Finely grated zest 2 oranges
- 2 tspn mixed spice
- Makes 12 fairy cakes
- 90g gluten-free flour
- 90g muscovado sugar
- 90g dairy-free spread
- 2 medium eggs
- 1 tspn baking powder
- Grated zest 1 large orange
- 1 ½ tspn mixed spice
- Orange Cream Topping
- 75g dairy free spread
- 175g icing sugar (most are gf – check label)
- 1 – 2 tbspn freshly squeezed orange juice
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease a 20cm springform tin or line a 12-hole tin with paper cases.
- Cream together the dairy free spread and muscovado sugar until light and fluffy.
- Add the beaten eggs gradually and continue to whisk. Add the grated orange zest.
- Sift gluten-free flour and baking powder together and stir in mixed spice.
- Fold the flour/spice mixture into the creamed mixture.
- If mixture is too stiff then add a little freshly squeezed orange juice.
- Pour into the tin and bake in the oven for 30 minutes or until cake is golden/risen and shrinking away from the edges. If making fairy cakes then bake for 10 – 12 mins.
- Meanwhile, make the cream topping by putting the dairy-free spread in a bowl and beating with a wooden spoon to soften until light and fluffy. Add the sieved icing sugar and orange juice and combine until smooth.
- If making a large cake then leave to cool in springform tin.
- Place the cake/s on a serving plate and top with a good layer of orange cream.
- If freezing then don’t add cream topping until cake is defrosted.
Key:
Xmas Spice Cake
This is a great alternative for people that don’t like fruit cake!
Ingredients
- Makes 20cm cake
- 125g gluten-free flour
- 125g muscovado sugar
- 125g dairy-free spread
- 2 large eggs
- 1 tspn baking powder
- Finely grated zest 2 oranges
- 2 tspn mixed spice
- Makes 12 fairy cakes
- 90g gluten-free flour
- 90g muscovado sugar
- 90g dairy-free spread
- 2 medium eggs
- 1 tspn baking powder
- Grated zest 1 large orange
- 1 ½ tspn mixed spice
- Orange Cream Topping
- 75g dairy free spread
- 175g icing sugar (most are gf – check label)
- 1 – 2 tbspn freshly squeezed orange juice
Preparation
- Preheat the oven to 180C/ 350F/ Gas 4.
- Grease a 20cm springform tin or line a 12-hole tin with paper cases.
- Cream together the dairy free spread and muscovado sugar until light and fluffy.
- Add the beaten eggs gradually and continue to whisk. Add the grated orange zest.
- Sift gluten-free flour and baking powder together and stir in mixed spice.
- Fold the flour/spice mixture into the creamed mixture.
- If mixture is too stiff then add a little freshly squeezed orange juice.
- Pour into the tin and bake in the oven for 30 minutes or until cake is golden/risen and shrinking away from the edges. If making fairy cakes then bake for 10 – 12 mins.
- Meanwhile, make the cream topping by putting the dairy-free spread in a bowl and beating with a wooden spoon to soften until light and fluffy. Add the sieved icing sugar and orange juice and combine until smooth.
- If making a large cake then leave to cool in springform tin.
- Place the cake/s on a serving plate and top with a good layer of orange cream.
- If freezing then don’t add cream topping until cake is defrosted.
Key:
Greyed-out icons indicate that a recipe has an option to exclude a particular allergen.
