Christmas celebrations are incomplete without a yummylicious cake. We bring you two easy cake recipes, courtesy Gopal Jha, executive chef, Grand Mercure Bangalore, which you would surely enjoy with your family.
Gluten free Christmas cake
300gm presoaked Christmas dry fruit, ½ orange zests, ½ lemon zest, 200ml jaggery syrup, 150g (6oz) almond flour, 100gm grated apple, 175g (6oz) butter, softened, four medium eggs
Preheat the oven to 140 degrees. Put the remaining ingredients except the almond flour in a large bowl. Beat with a hand-held electric mixer until well combined. Fold the almond flour well.
Grease a deep 23cm round tin or 20cm square cake tin with butter, line with a double layer of baking paper and grease the paper. Spoon the mixture into the prepared tin. Level the top and cover with a disc of baking paper.
Bake for about 2 hours until firm to the touch and a skewer pushed into the middle comes out clean. Leave the cake to cool in the tin.
When the cake has cooled, remove the baking paper disc; pierce the top in several places with a skewer, then pour over a little brandy.
Remove the cake from the tin but keep it in the baking paper. Wrap with more baking paper, then wrap with foil. Then store in a cool place to mature.
Decorate the cake with glace fruit, marzipan or ready-to-use icing.
For the brownie crust:
250gm dark chocolate melted, 50ml coconut oil melted, 230gm cottage cheese, five tablespoons oat flour, 80ml jaggery syrup, 1/2 teaspoon baking soda, 1/2 teaspoon salt
For the cheesecake layer:
350gm cream cheese, two eggs, 100gm jaggery powder, one tablespoon vanilla extract
For the sour cream raspberry swirl:
300gm sour cream, 50ml jaggery syrup, 50gm fresh raspberries + more to garnish, one tablespoon maple syrup
To make the brownie crust:
Preheat the oven to 160 degrees Celsius or 325 degrees Fahrenheit. Combine melted dark chocolate, melted coconut oil, cottage cheese, oats flour, jaggery syrup, baking soda and salt.
Spread into a backing dish to make the cheesecake layer: Blend cream cheese, eggs, jaggery powder and vanilla extract. Spread the mixture over the brownie layer.
Bake for up to 40 minutes.
To make the sour cream raspberry swirl: Combine sour cream with brown sugar and set aside. Process raspberries with a hand mixer or blender until smooth. Add maple syrup.
Five minutes before the cake is ready, pour the sour cream mixture over the cake and drop the raspberry sauce with a teaspoon all over the surface. Use a toothpick to swirl the sauce into the sour cream.
Bake for five more minutes.
Let the cake cool completely and put it in the fridge overnight.