Mary Berry Gluten-Free Christmas Cake: Two Delicious Recipes To Try

Mary Berry Gluten-Free Christmas Cake: Two Delicious Recipes To Try

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Easy MakeAhead Christmas Trifle Recipe Mary Berry Dessert
Easy MakeAhead Christmas Trifle Recipe Mary Berry Dessert from thehappyfoodie.co.uk

Christmas is around the corner and what better way to celebrate than with a delicious gluten-free Christmas cake? Mary Berry’s gluten-free Christmas cake recipe is a crowd-pleaser and perfect for those who have dietary restrictions. It’s a moist, rich and flavorful cake, just like the traditional one, but without the gluten. Let’s explore two different versions of this cake that you can make at home.

Recipe One: Mary Berry’s Gluten-Free Christmas Cake (Classic)

Ingredients:

  • 250g unsalted butter, softened
  • 250g light brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 250g gluten-free self-raising flour
  • 1 tsp mixed spice
  • 500g mixed dried fruit
  • 150g glace cherries, halved
  • 100g ground almonds
  • 100g chopped almonds
  • 100ml brandy or sherry

Instructions:

  1. Preheat your oven to 150°C and line a 20cm cake tin with baking paper.
  2. In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift the flour and mixed spice into the bowl and fold until combined.
  5. Add the mixed fruit, glace cherries, ground almonds and chopped almonds and mix until evenly distributed.
  6. Pour in the brandy or sherry and stir until combined.
  7. Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
  8. Bake for 2 1/2 – 3 hours or until a skewer inserted into the center comes out clean.
  9. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Nutritional Information:

Per serving (1/12th of the cake): 560 calories, 31g fat, 63g carbohydrates, 6g protein, 3g fiber.

Cooking Time:

2 1/2 – 3 hours

Equipment:

  • 20cm cake tin
  • Baking paper
  • Large bowl
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is perfect served with a cup of tea or coffee. You can also slice it up and serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

If you want to change things up a bit, you can add different dried fruits and nuts to the cake. For example, you can add cranberries, apricots, or walnuts.

Substitutions:

If you don’t have gluten-free self-raising flour, you can use regular self-raising flour and add 2 teaspoons of baking powder. You can also substitute the brandy or sherry with orange juice or apple juice.

Storage:

You can store this cake in an airtight container at room temperature for up to a week. Alternatively, you can freeze it for up to 3 months.

Tips:

  • Make sure your butter is softened before you start baking.
  • Don’t overmix the batter or your cake will be tough.
  • Make sure you line your cake tin with baking paper to prevent the cake from sticking.

Frequently Asked Questions:

  • Can I make this cake without alcohol?
  • Yes, you can substitute the brandy or sherry with orange juice or apple juice.
  • Can I use different dried fruits?
  • Yes, you can use any dried fruits you like.
  • Can I freeze this cake?
  • Yes, you can freeze it for up to 3 months.

Recipe Two: Mary Berry’s Gluten-Free Christmas Cake (Chocolate)

Ingredients:

  • 250g unsalted butter, softened
  • 250g light brown sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 200g gluten-free self-raising flour
  • 50g cocoa powder
  • 1 tsp mixed spice
  • 500g mixed dried fruit
  • 150g glace cherries, halved
  • 100g ground almonds
  • 100g chopped almonds
  • 100ml brandy or sherry
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Instructions:

  1. Preheat your oven to 150°C and line a 20cm cake tin with baking paper.
  2. In a large bowl, cream together the butter, sugar and vanilla extract until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Sift the flour, cocoa powder and mixed spice into the bowl and fold until combined.
  5. Add the mixed fruit, glace cherries, ground almonds and chopped almonds and mix until evenly distributed.
  6. Pour in the brandy or sherry and stir until combined.
  7. Spoon the mixture into the prepared cake tin and smooth the surface with a spatula.
  8. Bake for 2 1/2 – 3 hours or until a skewer inserted into the center comes out clean.
  9. Remove from the oven and leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per serving (1/12th of the cake): 580 calories, 33g fat, 65g carbohydrates, 7g protein, 4g fiber.

Cooking Time:

2 1/2 – 3 hours

Equipment:

  • 20cm cake tin
  • Baking paper
  • Large bowl
  • Spatula
  • Wire rack

Serving Suggestions:

This cake is perfect served with a cup of tea or coffee. You can also slice it up and serve it with a dollop of whipped cream or a scoop of chocolate ice cream.

Variations:

If you want to change things up a bit, you can add different dried fruits and nuts to the cake. For example, you can add cranberries, apricots, or hazelnuts.

Substitutions:

If you don’t have gluten-free self-raising flour, you can use regular self-raising flour and add 2 teaspoons of baking powder. You can also substitute the brandy or sherry with orange juice or apple juice.

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Storage:

You can store this cake in an airtight container at room temperature for up to a week. Alternatively, you can freeze it for up to 3 months.

Tips:

  • Make sure your butter is softened before you start baking.
  • Don’t overmix the batter or your cake will be tough.
  • Make sure you line your cake tin with baking paper to prevent the cake from sticking.

Frequently Asked Questions:

  • Can I make this cake without alcohol?
  • Yes, you can substitute the brandy or sherry with orange juice or apple juice.
  • Can I use different dried fruits?
  • Yes, you can use any dried fruits you like.
  • Can I freeze this cake?
  • Yes, you can freeze it for up to 3 months.

Personal Thoughts

Both of these recipes are delicious and perfect for the holiday season. The classic recipe is a tried and true favorite, while the chocolate version adds a fun twist to the traditional cake. I love that these recipes are gluten-free, so everyone can enjoy them regardless of their dietary restrictions. Give one or both of these recipes a try this Christmas and impress your

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