Gluten-free chocolate Christmas cake

Name: Gluten-free chocolate Christmas cake
Ingredients: 200 g Coconut sugar, organic; 200 g Butter, chopped; 100 g Dark chocolate, semi-sweet, chopped; ¼ cup Orange juice; 1 tsp Vanilla essence; 250 g Raisins (Main); 250 g Currants (Main); 100 g Craisins; 100 g Dried apricots, diced; 200 g Gluten-free self-raising flour; 3 Tbsp Dark cocoa powder; 1 tsp Mixed spice; 100 g Ground almonds; 3 large Eggs, lightly beaten

Jan Bilton

Food writer and cookbook author.

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Store for at least one month before cutting.

Ingredients

200 g	Coconut sugar, organic
200 g	Butter, chopped
100 g	Dark chocolate, semi-sweet, chopped
¼ cup	Orange juice
1 tsp	Vanilla essence
250 g	Raisins (Main)
250 g	Currants (Main)
100 g	Craisins
100 g	Dried apricots, diced
200 g	Gluten-free self-raising flour
3 Tbsp	Dark cocoa powder
1 tsp	Mixed spice
100 g	Ground almonds
3 large	Eggs, lightly beaten

Directions

Place the sugar, butter, chocolate, orange juice, vanilla essence and dried fruits in a large heavy saucepan. Place on low heat until the butter and chocolate are melted — stir often and mix well. Cool.
Preheat the oven to 150C. Lightly grease and line a deep 20cm square cake pan with one or two layers of baking paper.
Sift the flour, cocoa powder and mixed spice together. Stir in the ground almonds and mix well.
Mix the eggs into the cooled fruit. Add the flour mixture and stir well.
Pour into the prepared pan and smooth the top. Bake for 1¾ – 2 hours or until a thin skewer inserted in the centre comes out clean.
Cool in the pan. Wrap in foil and store in a cool place.

Tip:The cake may be iced with 250g of gluten-free royal icing. Ensure the top of the cake is level then turn it upside down. Brush with sugar syrup (2 tablespoons sugar simmered with 1 tablespoon of water). Knead the icing gently then roll out to about 21cm square. Lift the icing on to the cake using the rolling pin. Trim the edges.