Am really getting into this gluten-free business. Except for the waffles on Christmas Eve, the last two cakes I’ve baked over the Christmas period have been without wheat flour, and I reckon they taste better than cakes with wheat.
This is basically an adaptation of the ‘Spiced Christmas Cake with a flourless twist’ from last week, otherwise known in my family as “Signe’s new favourite cake”! All I did differently was replace the spices, with 4 tbsp cocoa powder to the butter while it was melting, and instead of whisky, I used the equivalent measure of brandy. Oh, and a bit more coffee (closer to half a mug). You could leave the spices in of course, if you like that Germanic Christmas cake flavour, but I went for the chocolate bonanza!
So, here’s a redacted version of what is undoubtedly my new favourite cake of 2008! See below for how to make the icing…
- 80g icing sugar, sifted
- 80g butter, melted
- 2 tbsp cocoa
- 2 tbsp strong coffee
- 1 tsp vanilla extract
Simply place all the ingredients in a bowl, stir til it looks like a glaze, adjust ingredients to taste – I like mine quite strong, not too sweet – and then glaze the cake in as messy a fashion as you wish…