Australian Christmas Cake Recipe
We call this sunshine in a slice owing to the mix of seeds, citrus, fruits and nuts in this gorgeous festive offering.
Lighter than traditional Christmas cake, this gluten free Christmas cake can be enjoyed either on its own or dressed to the seasonal nines. The sponges can be made and frozen well in advance.
If you don’t fancy the cream filling a prune puree works really well together with the fried fruits. If you opt for the 3 tins then naturally the layers will be thinner and you’ll need to reduce your baking time to 22-25 mins.
MAKES two x 20cm sandwich tins (preferably loose bottomed), or 3 thinner sponges in the same tins.
BAKING TIME 32-35 mins for two tins, or 22-25 minutes for 3 tins
FREE FROM Gluten
Ingredients for the sponge cakes
280g light brown sugar
140g ground almond
100g sorghum flour
100g milled pumpkin & sunflower seed
3tsp baking powder
300g dried cranberries
340g butter
4 free range eggs
3 lemons, zest only
1tsp orange oil
1½ tsp mixed spice
Ingredients for the filling
Plum jam
250ml double cream
100g creme fraiche
Prunes d’Agen
Dried apricots
Ingredients for the topping
Apricot jam, to glaze
Assorted dried fruits, nuts and seeds (such as prunes, apricots, natural dyed cherries, pumpkin seeds, pecans and hazelnuts)
Preheat your oven to 170°C/Gas 3.
Line your tin bases with baking parchment. Brush over the paper with vegetable oil as it’s a sticky mix.
Melt the butter in the microwave.
Add all of the remaining ingredients for the sponge cakes to a large mixing bowl then pour on the melted butter.
Stir with a wooden spoon and then give it a good blitz with an electric hand whisk.
Pour the batter into the tins and bake for 32-35 minutes.
Allow the cakes to cool in their tins for 5-10 minutes. Loosen off around the edges with a palette knife and turn out onto a cooling rack. Allow to cool completely.
For the filling, spread plum jam over the bottom layer. Mix whipped cream and creme fraiche to taste and spread over the jam. Layer a few prunes d’Agen and apricots on top of the cream. Layer the second cake on top.
To decorate, melt 2 tablespoons of apricot jam in the microwave and brush over the top of the cake to act as glue. Arrange fruits, seeds, and nuts as you wish. To glaze, melt more jam and carefully pour over the top for a shine.
