Recipe | Nilla's Easy Gluten Free Christmas Cake

Recipe by Nilla Tomkins from Vanilla Food & Nilla's Pantry.

A cake for Christmas day, the morning after or a treat to have on hand all the way through the season.

A perfect bite with a cup of tea when impromptu visitors pop by, a relaxed affair with mismatched ceramics, silverware and cotton napkins to feel just the right amount of pulled together. Gluten and refined sugar free to appease most, plus it stores well in the fridge.

Velbekomme!

Recipe Serves 6-8

Ingredients

3 cups mixed chopped dried fruit (dates, dried cranberries, raisins, etc)
1/2 cup slivered almonds
Zest and juice from one large lemon
1/4 cup brandy
3 organic eggs
1 tsp cinnamon
1/2 tsp each cardamom, ginger, nutmeg
1/4 tsp cloves
1 cup almond meal
Raw almonds for decorating

Instructions

1. Soak dried fruit, slivered almonds, the lemon zest and juice in brandy for at least an hour.

2. Preheat the oven to 140°C.

3. Add the eggs to the fruit mixture, stir through the spices and almond meal.

4. Press the cake mixture in to a double lined cake tin and place the raw almonds around the edges.

5. Cover with foil and bake in the oven for 1.5 hours or until cooked through.

6. Serve with your choice of cream, yoghurt or curd.