Gelatin Free Eggless Christmas Cake
Servings - 3 - 4
INGREDIENTS
Milk - 200 milliliters
Vinegar - 1 teaspoon
Almonds - 25 grams
Walnuts - 30 grams
Raisins - 30 grams
Cashews - 30 grams
Orange juice - 50 milliliters
Almond flour - 245 grams
Potato starch - 100 grams
Rice flour - 130 grams
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/8 teaspoon
Powdered sugar - 200 grams
Orange zest - 1 teaspoon
Oil - 30 milliliters
Powdered sugar - 150 grams
Butter - 30 grams
Milk - 100 milliliters
Mixed Berries - to taste
PREPARATION
- In a jug, add 200 milliliters milk, 1 teaspoon vinegar and mix it well.
- In a bowl, add 25 grams almonds, 30 grams walnuts, 30 grams raisins, 30 grams cashews, 50 milliliters orange juice and mix it well.
- Soak for 2 hours.
- In a bowl, add 245 grams almond flour, 100 grams potato starch, 130 grams rice flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/8 teaspoon salt and mix it well.
- In a mixing bowl, add the prepared milk mixture, 200 grams powdered sugar and mix it well.
- Add 1 teaspoon orange zest, prepared flour mixture and mix it well to make a thick batter.
- Add 30 milliliters oil, dry fruits mixture and mix it well.
- Transfer this into a baking dish and spread it evenly.
- Preheat the oven to 350°F/180°C. Bake for about 15 minutes.
- Remove it from oven and keep aside.
- Take a pan, add 150 grams powdered sugar and stir until the sugar is melted.
- Add 30 grams butter and mix it well.
- Add 100 milliliters milk and mix it well.
- Bring it to a boil.
- Remove it from heat.
- Pour the prepared syrup over the prepared cake.
- Garnish with mixed berries.
- Cut it into slices.
- Serve.
