Jamie Magazine
By Georgina Hayden
1 hr 20 mins
Super easy
serves 12
About the recipe
Get into the festive spirit with a gluten-free Christmas cake that doesn't compromise on flavour! This is the ultimate free-from alternative to the traditional Christmas cake recipe. Packed with sweet apples, warm cinnamon, spicy ginger, and fragrant nutmeg, it delivers all the delicious, rich flavour you expect and is guaranteed to go down a treat with everyone!
Recipe From
Ingredients
225g butter, room temperature, cut into cubes, plus extra for greasing
450g bramley apples, roughly chopped
200g medjool dates
100g raisins
4 large free-range eggs, beaten
150g gluten-free white bread flour, plus a teaspoon extra
100g ground almonds
1½ tbsp gluten-free baking powder
1 tsp ground cinnamon
½ tsp ground ginger
A good grating of nutmeg
2 tbsp pine nuts
2 tbsp demerara sugar
Method
- Preheat the oven to 180°C/350°F/gas 4. Grease the base of a round 23cm cake tin and line with greaseproof paper.
- Cut the butter into cubes and roughly chop the apples. Put the apples and butter in a food processor with the dates and half the raisins, and blitz until combined. Using a spatula, scrape into a bowl.
- Beat the eggs and mix one third into the bowl with the apple mixture.
- In a separate bowl, combine the flour, almonds, baking powder, cinnamon and ginger. Grate in the nutmeg. Add a third to the apple mixture and combine, then continue adding and combining the egg and flour mixtures in alternating batches until all mixed together.
- Finish by folding through the remaining raisins, then pour into the prepared cake tin.
- Combine the pine nuts, demerara sugar and extra teaspoon of gluten-free flour in a bowl and scatter over the cake mixture. Bake for 50 to 60 minutes, until golden and cooked through.
- Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.
Looking for the traditional recipe? Jamie's got you covered with his classic Christmas cake.
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