Christmas Ring Cake
“This is a traditional Roscón de Reyes cake eaten at Christmas time with orange and cardamom flavours. If you can’t find ground cardamom you can swap it for ground ginger.”
This recipe was created by my chef student, Patricia Estrada Carmona and featured on the Veganuary website.
Prep time - 40 minutes
Cook time - 90 minutes
Difficulty - Medium
Serves / makes - 1 20cm / 8 inch cake
Ingredients
300g Doves gluten free plain flour
1tsp baking powder
1tsp bicarbonate of soda
1/2tsp ground cardamom
1/2tsp ground cinnamon
1/4tsp salt
150g coconut sugar
The juice and zest of 2 oranges
120ml olive oil
180ml water
1tsp vanilla essence
4 thin slices of orange
30g pecans, you can also use almonds or walnuts
200g cashews, soaked in hot water for 30 minutes
120ml plant milk
2tbsp agave syrup
1/2tsp vanilla essence
25g glace cherries, halved
Equipment
Large bowl
Mixing spoon
Ring shaped cake tin or a 20cm/8 inch cake tin with a ramekin in the centre
Baking paper
Blender or food processor
Method
Heat your oven to 180c/360f/GM4.
In a large bowl mix the flour, raising agents, spices, salt and sugar. Make a well in the centre, add the juice and zest, oil, water and 1tsp vanilla essence. Mix the wet ingredients with the dry ingredients.
If you do not have a ring shaped cake tin put a ramekin in the middle of a 20cm/8 inch cake tin. Pour the batter around the ramekin filling the cake tin. Bake for 25-30 minutes until the cake is cooked through. Remove from the tin. Allow the cake to cool completely before adding the frosting.
Turn the oven temperature down to 70c/160f/GM⅛. Cover a baking tray with baking paper, put the orange slices on the paper with the nuts. Bake for 45-60 minutes until the orange has dried out and the nuts are toasted. Finely chop the nuts.
To make the frosting drain the cashew nuts, blend the cashew nuts with the plant milk, agave and 1/2tsp vanilla essence until completely smooth. The frosting needs to be completely smooth so that it is thick and will not slide off the cake.
Spoon the frosting onto the cake. Dress the cake with the orange slices, nuts and cherries.
Christmas Ring Cake
Ingredients
- 300g Doves gluten free plain flour
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1/2tsp ground cardamom
- 1/2tsp ground cinnamon
- 1/4tsp salt
- 150g coconut sugar
- The juice and zest of 2 oranges
- 120ml olive oil
- 180ml water
- 1tsp vanilla essence
- 4 thin slices of orange
- 30g pecans, you can also use almonds or walnuts
- 200g cashews, soaked in hot water for 30 minutes
- 120ml plant milk
- 2tbsp agave syrup
- 1/2tsp vanilla essence
- 25g glace cherries, halved
Method
- Heat your oven to 180c/360f/GM4.
- In a large bowl mix the flour, raising agents, spices, salt and sugar. Make a well in the centre, add the juice and zest, oil, water and 1tsp vanilla essence. Mix the wet ingredients with the dry ingredients.
- If you do not have a ring shaped cake tin put a ramekin in the middle of a 20cm/8 inch cake tin. Pour the batter around the ramekin filling the cake tin. Bake for 25-30 minutes until the cake is cooked through. Remove from the tin. Allow the cake to cool completely before adding the frosting.
- Turn the oven temperature down to 70c/160f/GM⅛. Cover a baking tray with baking paper, put the orange slices on the paper with the nuts. Bake for 45-60 minutes until the orange has dried out and the nuts are toasted. Finely chop the nuts.
- To make the frosting drain the cashew nuts, blend the cashew nuts with the plant milk, agave and 1/2tsp vanilla essence until completely smooth. The frosting needs to be completely smooth so that it is thick and will not slide off the cake.
- Spoon the frosting onto the cake. Dress the cake with the orange slices, nuts and cherries.
Notes:
Equipment
Large bowl
Mixing spoon
Ring shaped cake tin or a 20cm/8 inch cake tin with a ramekin in the centre
Baking paper
Blender or food processor