Lorraine Pascale's video: How to make a Christmas cake recipe:Vlog Gluten free

Hi guys! This cake can be gluten free and or vegan.. or just regular, recipe for both is below! (I have been doing a lot of recipes avoiding refined sugar recently. If you want a raw, vegan, gluten free and refined sugar free Christmas cake then you can find a video I did for it here https://twitter.com/AmazonUK/status/674566777389453312) I hope you enjoy it. 800g of mixed fruit (anything you fancy) 60ml of Brandy, rum, apple juice, orange juice amaretto, or any other tipple 250g of gluten free self raising flour ( I used Doves farm) or you can use regular p 180g of softened butter or vegan butter 180g of dark sugar or coconut sugar zest of 1 orange 4 medium sized eggs OR (for vegans 4 tbsp of ground up flax seed plus 12 tbsp of water mixed together and left to sit for 10 minutes) 50g of ground almonds OR 50g of flax seed powder 100g of almonds 2 tsp of cinnamon 1 tsp of ground cloves 2 tsp of ground ginger 3x1cm pieces of stem or crystallised ginger chopped up pinch of salt 1 tsp of baking powder Decoration 500g of marzipan ( I did have loads left) 3 tbsp of maple syrup 1kilo of sugar paste (again I did have lots left) 100g of red sugar paste 10g of orange sugar paste 10g of black sugar paste The marzipan and white sugar paste was from Dir Oetkerm (and is vegan) All The coloured sugar paste was from Sainsburys (vegan) Put the fruit in to a bowl with the amaretto or which every alcohol/fruit juice you are using an leave to sit for 30 minutes. Then add half of the flour and mix well and then set aside. This will stop the fruit from sinking to the bottom of the cake when it cooks then set this aside. Put the butter, sugar and orange in to a bowl and add the ground almonds, cinnamon, cloves, ground ginger and stem ginger along with the salt and baking powder the rest of the flour and whole almonds. Then add the eggs (or the flaxseed and water mixture if you are going egg free) and mix everything together until combined. Then Tip in your fruit mixture and mix everything together well. (If your are using GLUTEN FREE flour then add 4 tbsp of water approx to the mixture as gluten free flour is more thirsty in the oven than regular flour, this way your cake will be nice and moist when it comes out of the oven) Preheat the oven to 150c with the middle shelf ready. Line a 20cm deep round (preferably loose bottomed) cake tin with baking parchment both the bottom and the sides. Then spoon the mixture in to the cake tin, making a little well in the centre of the cake so that the cake does not have a peak when it bakes. Pop in to the oven at 140c and bake for 2-2.5 hours turning the cake around half way through. Once the cake is cooked remove it from the oven. To test to see if it is cooked insert a skewer in to the thickest part and it should come out clean. If you find the cake is going really dark on top and is not cooked inside yet, then cover the top of the cake with baking parchment to prevent it from browning any further. Leave the cake to cool down completely. This make take a couple of hours to cool down. You could even leave it to decorate another day leaving the cooled down cake wrapped up in an air tight container. Decoration When you are ready to decorate the cake place it on a cake board. You can cover the cake board with fondant if you want or just leave it plain. Then brush the cake with maple syrup all over and set aside. Roll out the marzipan to just under 1cm thick using icing/powderded sugar to roll it out on and then place it over the cake smoothing it out as you go. then do the same with the regal ice/fondant/sugar paste, covering the marzipan with the water this time though and then covering that with the sugar paste and smoothing it down as per the video. Roll out a half moon half the size of the cake of the red sugar paste, use water as glue to stick it on to the cake. Then make a strip about 2cm deep and as wide as the cake and stick this on to form the rim of the hat. Mark the hat with a knife to make it look like wool. Then make a ball to make the pom pom and use a cocktail stick/tooth pick to make marking on the pom pom to look like a wooly hat. As per the video put a cocktail stick into the top side of the cake (two might be better to stop it from wiggling about) and then gently push the pom pom pom on to it. Roll the orange sugar paste in to a carrot nose, roll two black circles and then squash them to make the eyes and two smaller ones from the inner eyes. Then roll out six smaller balls for the smile. Stick all of this on with water. Brush off any excess icing sugar and congratulations on your cake! Cake smoothers available here https://www.cakecraftshop.co.uk/shop/2/82/ http://www.icedgembakes.co.uk/special-diet-blog/hints-and-tips/food-allergy-advice-for-cake-decorators-updated-22022012 My other social media stuff For business enquiries only: emma@lorrainepascale.com