Gluten free gingerbread bundt cake

Friday, December 09, 2016

Gluten free gingerbread bundt cake

Christmas is coming and we all have to try to be nicer and kind…

With this idea I thought to prepare this gingerbread bundt cake, a gluten free Christmas cake, so people suffering from celiac disease and who is gluten intolerant could find in my pages a recipe to enjoy with a fluffy and comforting cake that smells of orange, ginger and cinnamon.

For this Christmas bundt cake I was inspired by “gingerbread” (“pan di zenzero” in Italian), the famous little cookies that, in this season, are traditionally prepared in countries of Anglo-Saxon origin and, with different variations, in many Nordic countries.

These cookies usually take the shape of a stylized human (gingerman) or of a little house.

You can often find gingerbread cookies hung on the Christmas tree, making the atmosphere more and more Christmassy thanks to their delicious scent that flutters in the home air during all the Christmas season.

Some tricks before directions

The spices used to flavor the gingerbread cakes can be different depending on the personal taste or traditional family recipes.

Certainly, ginger cannot be missing, but also cinnamon is necessary and usually there are also cloves and nutmeg.

You can buy a gingerbread spice mixture nice and ready, otherwise you can make your customized one.

Below my suggestion:

Gingerbread spice mixture

2 teaspoons of ginger powder
2 teaspoons of cinnamon powder
2 teaspoons of anise powder
1 teaspoon of cloves powder
1 teaspoon of cardamom powder
1/4 teaspoon of nutmeg
1/4 teaspoon of pepper (the one you prefer)

Keep tightly closed in a little jar.



Gluten free gingerbread bundt cake recipe

Preparation time: 25 minutes
Cook time: 35 minutes

Ingredients - Serves 8

(bundt cake pan 16 cm diameter)

150 gr rice flour
50 gr corn starch
25 gr almond flour
5 gr unsweetened cocoa powder
100 gr butter
100 gr milk
70 gr honey
70 gr brown sugar
8 gr baking powder
¼ teaspoon baking soda
3 eggs (medium size)
Finely grated zest of an organic orange
2 ½ teaspoons gingerbread spice mixture

For the Royal Icing

75 gr icing sugar
About 15 gr egg white
2 drops lemon juice

Directions

Melt butter with honey at a very low heat, stir well and allow to cool.

Heat the oven in conventional mood at 180°C.

Grease your bundt pan with some butter and dust with flour.

Whip the egg whites up until stiff peaks form.

In a big bowl sift rice flour with corn starch, cocoa powder and baking powder, then add baking soda, almond flour, spices, grated orange zest and sugar.

Pour in the bowl the mixture of butter and honey, add also milk and egg yolks, knead all the ingredients with a spatula until you get a smooth and uniform batter.

Add half of the whipped egg whites to the dough moving your spatula from the bottom to the top and rotating the bowl; then add the other half of the egg whites in the same way.

Pour the dough in the bundt pan and flatten it gently with a spoon, bake your gluten free Christmas cake for about 35 minutes (use the toothpick test).

When finished baking, take your bundt cake out from the oven and allow it to cool for about 20 minutes before to turn it out onto a rack to cool completely.

Make the glaze: beat the egg white in a bowl with the lemon juice drops;  add icing sugar little by little, continue to whisk until you get a smooth mix.

Pour the glaze over your gluten free gingerbread bundt cake and allow it to dry before serve.

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