Lingonberry and Clementine Christmas Cake {sans gluten – without milk}
Que serait Noël sans un gâteau de Noël, je vous le donne en mille… et bien pas grand chose (enfin on a quand même le droit de manger autre chose comme une salade de fruit For example !). On connait tous la traditionnelle bûche, mais cette année on bouscule les habitudes de Mémé Renée et de sa bûche à la crème au beurre chocolat marron et on prépare un gâteau de Noël aux airelles et clémentines. En plus c’est un gâteau sans gluten et sans lait, plutôt léger à déguster (même s’il n’y parait pas !) et qui satisfera les plus jeunes comme les moins jeunes. You just have to prepare it the day before because the cake is more easily cut into discs if it has rested in the fridge overnight., but positive point it will make you less work for the big day (you can even prepare the sponge cake several days in advance).
In any case, Christmas is fast approaching and I hope this cake can be part of your festive meals..
- 250 g rice flour
- 110 g vegetable margarine
- 100 g ground almonds
- 150 g of lingonberries
- 4 eggs
- The juice and zest of an untreated clementine
- 50 g cane sugar
- 1 tablespoon of yeast
- FOR THE GLAZE
- 260 g icing sugar
- 250 g vegetable margarine
- 1 vanilla pod
- 30 ml of vegetable rice milk
- Preheat the oven to 180°.
- Beat the eggs and sugar to obtain a frothy mixture.. Add the margarine, flour and yeast and mix. Finally add the almond powder, zest and juice of clementine and cranberries to the dough. Pour the mixture into a non-stick mold and bake 40 minutes. Unmold and let cool on a wire rack. Keep 1 cool night.
- The next day cut the cake into two equal discs.
- Prepare the icing, beat the margarine and the icing sugar to obtain a smooth and slightly foamy mixture then add the milk and the scraped vanilla pod grains then beat again 30 second.
- Start by spreading cream between each layer. Finish by icing the outside of the cake with the remaining cream using a spatula and smoothing it well to reveal the layers of cake..
- Decorate with a few cranberries and clementine wedges.
- Refrigerate before serving.
Emilie
Kempf tiffany
23.12.16I never imagined it would be so easy to do haha ^^ See it like that, It seems complicated to me ^^
Emilie
27.12.16Ahah, there are amazing things like that in the kitchen 😉
Waigee
27.12.16Bonjour, your cake is very pretty, with all these colors in the dough, but precisely, there is nothing in the recipe that explains these colors. It looks like there are blueberries and lingonberries, in addition to tangerine peel, I am wrong ?
Emilie
27.12.16Yes, they are indeed lingonberries. ! They were mentioned in the list of ingredients but not in the recipe., It’s fixed 😉
tania
26.12.22Hello Emily,
I made this beautiful cake for Christmas ! Thanks for the recipe !
It rained a lot, the presentation is very beautiful and has its effect !
On the other hand, I had a lot of trouble doing it, I followed all your proportions to the letter, but the cake did not rise as I imagined, therefore to have the “floor” effect, I had to make a second cake !
Same for the icing, not enough to finish the cake well, oh the stress haha !
Do you need a very narrow mold? ? How big is the one you used? ? Mine 22 cm
I also had to add more clementine zest., one wasn't enough, we didn't smell the perfume..
So very nice cake ! Only problem, the margarine tastes not great in my opinion, so I added butter, ( It's also not easy to measure the icing sugar without it being cloying ) and rice flour, the taste is good too, maybe I'm not used to it.
Here are my impressions for those who would like to make this superb cake !
Thank you for your great blog Emilie, and happy holidays !
Emilie
9.1.23Hello Tiana,
We can indeed make the cake with butter and something other than rice flour but it is no longer the same cake 😉
As for the icing, it's normal that there aren't enough if you made two cakes instead of one, I hope you liked it anyway !
Tania
26.12.22Oh yes I forgot to ask you, you added blueberries to have these pretty little purple-blue spots next to the red of the cranberries ?
Emilie
9.1.23No, it’s the cranberries cooking in reaction with the acidity of the clementine 😉