Gluten-free Christmas wreath cake
This recipe can be made three months ahead.
Store in an airtight container in the refrigerator.
INGREDIENTS
3 rings (85g) glace pineapple, chopped coarsely
½ cup (125g) coarsely chopped glace apricots
1 cup (160g) dates
½ cup (150g) glace figs, quartered
½ cup (100g) red glace cherries
½ cup (100g) green glace cherries
3/4 cup (120g) blanched almonds
1 ½ cups (250g) Brazil nuts
3 eggs
½ cup (100g) firmly packed brown sugar
1 tablespoon dark rum
90g soft butter
¼ cup (30g) almond meal (ground almonds)
½ cup (75g) gluten-free flour
½ teaspoon gluten-free baking powder
1 ½ teaspoons gelatine
1 tablespoon water
FRUIT TOPPING
3 rings (85g) glace pineapple, chopped coarsely
2 glace figs, quartered
¼ cup (50g) red glace cherries, halved
¼ cup (50g) green glace cherries, halved
2/3 cup (110g) blanched almonds
2/3 cup (110g) Brazil nuts
METHOD
1. Preheat the oven to slow (150'C). Grease a 20cm ring pan, line the base and side with baking paper.
2. Combine pineapple, apricots, dates, figs, cherries and nuts in large bowl. Beat the eggs in a small bowl with an electric mixer until thick and creamy; add the sugar, rum and butter, beat until just combined. Stir the egg mixture into the fruit mixture then the almond meal and sifted flour and baking powder. Press the cake mixture firmly into the prepared pan.
3. Fruit Topping: Combine all ingredients in a medium bowl.
4. Arrange the Fruit Topping over the cake mixture. Bake, uncovered, in a slow oven for about two hours; cover the cake with brown paper or foil if over-browning. Cool the cake in the pan.
5. Sprinkle the gelatine over the water in a cup, stand in a small pan of simmering water, stir until the gelatine dissolves; cool slightly. Brush the gelatine mixture over the Fruit Topping.
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