Recipes from Gluten-free Holiday by Hannah Miles
Ryland Peters and Small
This is a great cake to make if you discover at the last minute that you have someone with a wheat allergy visiting for Christmas. As the fruit is soaked in wine and brandy until plump there is no need to ‘feed’ the cake with alcohol, unless you wish to.
For the cake
14 oz. dried mixed fruit
⅔ cup glacé/candied cherries, halved
¾ cup ginger wine
1 tbsp brandy, plus extra for feeding (optional)
2 sticks butter, softened
1 generous cup soft dark brown sugar
4 eggs, beaten
1 generous cup gluten-free self-raising/ self-rising flour, sifted
2 tsp baking powder
1 heaped cup ground almonds
1 tsp ground cinnamon
1 tsp ground mixed spice/apple pie spice
1 tsp pure vanilla extract
8 oz. golden marzipan
3 tbsp smooth apricot jam/jelly
10 oz. ready-to-roll icing/fondant
icing/confectioners’ sugar, for dusting
red gluten-free sugar candies
9″ round loose-bottomed springform cake tin/pan, greased and lined with baking parchment
Put the mixed fruit, cherries, ginger wine and brandy in a bowl, cover and soak overnight.
Preheat the oven to 160°C (325°F) Gas 3. Whisk together the butter and sugar, until light and creamy. Whisk in the eggs. Add the flour, baking powder, almonds, cinnamon, mixed spice and vanilla, as well as the fruit and soaking liquid. Mix until incorporated.
Spoon the mixture into the prepared cake tin/pan and bake for about 1 1/2 hours, until the cake springs back to your touch and a skewer comes out clean when inserted into the middle of the cake. Leave the cake to cool in the tin for a few minutes, then turn out and place on a wire rack to cool completely. If you want to ‘feed’ your cake, pierce small holes in the top and spoon over a few tablespoons of brandy.
When you are ready to serve, dust a surface with icing/confectioners’ sugar, and roll out the marzipan to a 5 mm/ 1/4 inch thickness. Using the washed and dried base of the cake tin as a template, cut out a 23-cm/ 9-inch circle of marzipan. Gently heat the apricot jam in a saucepan, and brush over the top of the cake using a pastry brush. Using a rolling pin, life the marzipan circle on to the cake and press down.
Roll out 250 g/ 8 oz. of the ready-to-roll icing/fondant and cut out a 23-cm/9-inch circle, using the same method as above. Brush the top of the marzipan with more apricot jam, and place the icing circle on top. Crimp the edges of the ready-to-roll icing and marzipan into pretty patterns. Roll out the remaining icing, and cut out holly leaves. Fix the holly leaves to the top of the cake using a little of the apricot jam and tie a ribbon around the edge of the cake. Add red candy ‘berries’.
The cake will keep for up to 5 days in an airtight container. Alternatively, wrap the un-iced cake in baking parchment and clingfilm/plastic wrap and store in an airtight container. Unwrap the cake and ‘feed’ it with several spoonfuls of brandy each week.
‘Tis the season for doing good – and having fun.
Let’s make the world better with a sweater! It’s easy: wear your most festive holiday sweater, donate $5 to Save the Children and bring awareness to a great cause. National Ugly Christmas Sweater Day is December 12th. The more people we reach, the more impact we can make on children’s lives.
To donate, visit National Ugly Christmas Sweater Day
Follow Dabble on Instagram, we’re wearing our ugly sweaters on December 18th, don’t miss it!
The holidays are all about spending time with friends and family, cozying up around the Christmas tree, making plans and sharing laughs. At the centre of it all stands the tree. We’ve created three fun ways to spruce up your spruce (or pine or balsam) for this season and here’s one look.
Read the entire article ‘Take 3 – Christmas Time’ in Issue 11 of Dabble
Snowflakes, gemstones and ribbon enhance a gift as well as the look of your Christmas tree. DIY Guy Nicholas Rosaci dazzles us with inexpensive dollar store finds.
Read the entire article ‘DIY Guy – Frosted Flakes’ in Issue 11 of Dabble
Kimberley shares her top 5 holiday gifts for travellers on CityLine.ca.
These easy decor projects from Kimberley Seldon will add warmth and sparkle to your home.
Originally aired on Cityline.ca on November 19, 2013.
Hope your Halloween is a scream!
Read the entire article ‘DIY Guy – Pumpkin Patch’ in Issue 10 of Dabble.
Halloween doesn’t have to be orange, black and white. Create a haunting environment that isn’t rooted in the traditional colour scheme and you’ll really bring the party to life.
San Francisco based interior designer and blogger, Courtney Lake, took an unexpected cue from the rolling hills of Napa Valley to create his ghoulish Halloween themed bar (above) and table.
Check out the new issue to see more pictures of Courtney’s tablescape.
Read the entire article ‘Special Design Feature – Spooky Tablescape’ in Issue 10 of Dabble.
The season of tricks, treats, and frightful fun is almost here and we are digging these Halloween accessories from Alessi.
Featured Image: Reminiscent of the dark shadows of All Hallow’s Eve, the La Stanza dello Scirocco Tea Light Holder, designed by Mario Trimarchi, is a great way to add some spookiness to your Halloween decor.
A French Holiday Treat
These jewel-coloured jellies are a popular holiday treat in France, and they’re super-easy to make.
2 cups frozen raspberries, defrosted
1 3/4 cups pectin powder
2 1/4 cups granulated sugar
3 tbsp light corn syrup
2 tsp lemon juice
Line a 9 x 12 cake pan with baking parchment or wax paper, set aside.
Place raspberries in food processor and blend until smooth and puréed. Place pectin and 2 cups of sugar in a small bowl and stir together.
Place raspberry purée in medium pan and bring to boil. Stir in sugar/pectin mixture until completely dissolved. Boil mixture for another 2 minutes. Stir in corn syrup and continue to cook until mixture starts to thicken (about 2 minutes).
Remove mixture from heat and stir in lemon juice. Pour into prepared pan and allow to set for 2 hours at room temperature.
Cut slab of jelly into 1 inch squares using a very sharp knife. Toss squares in remaining sugar. Store in an airtight container and place in the fridge where they will keep for up to a month.
Makes about 9 dozen jellies.
Substitute other frozen fruits like strawberries for variety.