Gluten-Free French King Cake
A gluten-free take on a traditional southern French Couronne des Rois.
Nutrition
Calories: 390kcalCarbohydrates: 45gProtein: 5gFat: 23gSaturated Fat: 11gSodium: 70mgFiber: 2gSugar: 34g
Ingredients
- 130 g light brown sugar
- 130 g butter
- 120 g ground almonds
- 75 g self-raising gluten-free flour blend
- 3 eggs
- 3 clementines
- 1 tbsp orange marmalade for topping
- 2 tbsp caster sugar for glaze.
- 6-7 glace cherries and pieces of candied orange peel and several jelly sweets to decorate.
Instructions
- Preheat the oven to 180oC. Grease and line a small, deep round cake tin.
- Beat together the butter and sugar until light and creamy.
- Beat the eggs lightly in a separate bowl then mix in a bit at a time with the butter and sugar. Add a pinch of flour to prevent the mixture curdling.
- Fold in the rest of the flour, the ground almonds and the baking powder.
- Finely grate in the zest of all three clementines; squeeze in the juice of one.
- Lightly stir into the mixture.
- Transfer to the tin and bake for about 45 minutes, or until a cake skewer comes out clean.
- Meanwhile, make the glaze by squeezing the juice of the remaining clementines into a bowl and stir in the caster sugar.
- When the cake is done, leave to cool slightly in the tin, then turn out onto a wire rack. Prick all over with a fork and while still warm, drizzle over the glaze.
- When cool, heat the marmalade briefly and spread over the top of the cake.
- Decorate with the candied orange peel, glace cherries, and jellies, or any combination of glace fruits.
- Serve with a little cream or Greek yogurt.
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