Gluten-free Christmas cake. Recipe by Irena Tarvid.
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Ingredients:
Dry ingredients
125g rice flour (I used relatively coarse rice flour; finer flour can be reduced by 10g)
190g almond flour
120g regular sugar
10g vanilla sugar
12g gluten-free baking powder
additional 1-2 teaspoons rice flour or any gluten-free flour blend for processing dried fruit
Wet ingredients
4 eggs (shell weight 205-215g), I used 5 eggs because the eggs were small
125g unsalted butter, soft but not melted
125g full-fat cottage cheese (I used homemade)
30g full-fat sour cream (36%)
40g applesauce
2 teaspoons gluten-free vanilla extract
additional
butter for greasing the baking pan
dried fruit, zest, and nuts
dried fruit, nuts, candied fruit, zest
100g dried peaches
100g + 100g two types of raisins
50g + 50g different types of cranberries
100g + 50g two types of dried apricots
100g figs
100g mango
50g quince
100g walnuts
50g candied orange peel
2 teaspoons lemon zest
total weight: 950g. The weight of individual ingredients may vary; you can use less dried fruit. The weight of all ingredients before adding to the dough is 1060g
Directions:
Time code: 00:00
Structure Video
01:34 Selecting dried fruits, candied fruit, and nuts
03:30 Preparing dried fruits, allowing them to soak
06:43 All ingredients
10:13 Mixing dry ingredients
10:48 Cutting large ingredients: candied fruit, nuts, and dried fruits, and preparing them for inclusion in the dough
15:26 Preparing the baking pan
16:56 Checking the weight of the eggs
18:25 Initial mixing of wet ingredients, important points
20:20 Beating eggs
22:03 Adding beaten eggs to the curd mixture, mixing all wet ingredients
24:15 Adding dry ingredients, dough consistency
25:50 Adding ingredients and distributing them evenly in the dough
27:00 Putting the dough into the pan, important points
32:38 Baking
Preheat oven to 180C Convection
Reduce the temperature immediately after placing the cake in the oven to 170°C (328°F)
Bake for 25 minutes
Reduce the temperature to 150°C (308°F)
Bake for 40 minutes
Cover the top of the cake
Bake for 30 minutes
Baking time and temperature vary greatly depending on your oven.
34:05 Turn the cake over onto the rack: mine took 3 minutes, but yours may take 20-30 minutes.
35:45 Appearance of a freshly baked cake
36:25 The next morning, transferring the cake for storage.
39:10 Cake after storage.
39:59 Appearance and interior of the cake, slicing and storage tips.
Lecture on possible Christmas cake variations, important aspects of dough preparation and baking. Links to other holiday cake recipes are provided in the description below this lecture.
• Рождественские кексы для различных диетиче...