This morning I mixed together the ingredients for two
Christmas cakes.
I have used Phil Vickery’s ‘Rich Fruit Christmas Cake’ from
one of his gluten- free baking books this year, instead of using Delia’s
recipe. The recipe was easy to follow and I shall use it again. The link takes
you to the same recipe online. I have used Juvela flour instead of his special
mix. I also left out the mixed peel and the almonds including more cherries
instead.
These two pictures show the cakes ready to go in the oven and when they come out of the oven.
These
are new baking tins, which have a silicone seal in the base so that nothing
leaks out. The instructions say they do not need lining, I was sceptical about
this, but they have turned out just fine. One cake is slightly browner than the
other as they were both cooked at the same time. Next time I make them I will
change them round half way through the cooking time.
We will eat one and save the other one for Christmas;
we do not marzipan or ice out cake, preferring it just as it is.
I also watched the qualifying from Abu Dhabi, the last one of the season.
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