Cranberry Christmas cake - Gluten free cooking

I have to be honest generally when I see a cake that is gluten free I mostly shudder. I'm not talking about macarons, or meringues or many of those treats that are meant to be made without the inclusion of flour.

I mean the modified versions of traditional cakes.

Sometimes they are done really well and sometimes..........well it's best not to talk about it.

This cranberry cake is from the first list in that it is meant to be made without the inclusion of flour like a traditional dense and moist flourless nut cake.

But with the exciting addition of cranberries and cinnamon.

The idea for this cake came to be after I was given a kilo of dried frozen cranberries and wondered what in heavens I would do with so many.

I was just about to start work on my lollipop and candy inspired Christmas Cake for this year and with the addition of a little red food color to match the bright exterior this new cake creation was perfect.

 (DIY tutorial on how to make this 3D cake here:  Lollipop and Candy Christmas Cake )

Shop the photo vendors
White plates and bowl from Ikea
Gold fork Christina Re (I picked mine up at DJ's)
Vintage pink tea cup set, cake server and tea strainer
Pink Tea Towel (vintage) Ulster and Weaver 

Sweets on a Stick

and if anyone is looking for last minute Christmas presents in Brisbane, the Bleeding Heart Cafe has copies of my book available right now for purchase. You can email inquiries to: info@bleedingheart.com.au

Flourless Cranberry cake
To make your cake red simply add 1/2tsp red gel food color to the mixture when adding vanilla, if required add more color until the desired shade is achieved.

1 1/2 cups dried cranberries
3 cups water
1 stick cinnamon

175g (6 1/8 oz) almond meal (ground almonds)
50g (1 3/4 oz)hazelnut meal (ground hazelnuts)
200g (7oz) sugar
1 tsp baking powder (gluten free)
5 large eggs
1 tsp vanilla extract


Place cranberries, cinnamon stick and water into a pan, bring to a low simmer and cook uncovered for 1 hour, remove from heat and allow to cool. Discard cinnamon stick, drain mixture through a sieve and reserve cranberry compote (you can reserve liquid to drink or as a drinks mixer if you like).

Preheat oven to 170C ( F) and grease and line a 20cm round baking tin. (I used a springform).

In a large mixing bowl combine almond meal, hazelnut meal, sugar and baking powder.

In a food processor, pulse the cranberries for about 30 seconds.

Add the eggs one at a time and vanilla processing after the addition of each egg. The mixture will be quite frothy and light.

Add the nut mixture and process until well combined. Use a spatula to scrape around the bottom of the bowl to ensure all mixture is combined.

Pour cake batter into prepared tin and bake for 1 hour.

Allow to cool for 5 minutes in tin and then turn out to cool on a wire rack.

Recipe, photo's and post by Linda Vandermeer author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

I love you more than Christmas kids lunch treats

Sometimes you need to throw caution to the wind.

Live a little, love a lot.

Eat sugar sprinkles.

Sushi, fruit, yogurt and healthy sandwiches are great lunch box staples for the kids, but sometimes I like to sneak in a surprise treat like these Christmas sprinkle sandwiches# with a happy note.

When I was growing up we used to call this type of sugar sprinkle sandwich fairy bread and it was a party staple.

I'm sure you don't need the instructions on how to make them but I'll share anyway :)

Take super fresh white bread. Spread with butter, sprinkle one half with sugar sprinkles (non-pariels), cut out a cute Christmas Tree shape on the other half and then press together firmly.

If you don't have green sprinkles don't worry, just use whatever you have handy.

Use a sharp knife to remove crusts (this is an essential step with fairy bread).

Write a note and slip it in the lunchbox with your sprinkly treat.

I used ejector Christmas Tree cutters which came in a set but you can just use regular mini tin cutters, it will work out just the same.

# If you just can't bring yourself to feed your kids sugar for lunch don't despair. Low fat cream cheese spread and sprouts will look awesomely fun too :)

Linda Vandermeer is the author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

Elegant Ornament Cookies

Elegant Ornament Cookies with hand piped royal icing details and jelly jewels.

Yup instead of baking crushed candy into the holes I decided to use the soft jelly jewels for a little extra elegance.

Which by the way jelly gems are the only type of jewels in this household.

and that was the case even before someone kicked in our front door a few weeks back to rob us. Happily our monitored security and vigilant neighbors stepped up immediately and they were only in the house for a total of 1 minute before fleeing.

Otherwise with nothing else of value to steal they might have resorted to taking my jelly jewels in which case you would totally not be enjoying the pictures of these cookies.

Plus the amount of time I have spent on the phone to insurance, police and people re fixing the door has really eaten into my blogging time. So totally inconvenient - don't those thieves know I have cookies to bake and treats to make. 

Anyhoo back to cookies. I am a fan of white on white Christmas cookies. But I did decided to try out a pink and gold version. Except I was all out of luster dust so the hand painting didn't quite come out like I had hoped, but they were still super pretty. I think perhaps I should have used the edible glitter, it's on my list for next time :)


Edit update I have a youtube video tutorial on how to make the sugar cookie cut out dough up:


Shopping/Photo Details
Cookie Cutter - Fancy Flours
Gingham ribbon, cards and small rectangle tin (set) - Greengate - Originated Shop
Jelly Jewels - mine Culpitt from Party Animal Online
Large round Pink Tin - Just Plain Gorgeous (Balmoral QLD)

Elegant Ornament Cookie Instructions

Sugar Cookie Dough (I used the recipe from Sweets on a Stick any good recipe will do)
wooden rolling pin
Ornament Cookie Cutter
White ready roll fondant (I used Bakels)
brush and water
Royal Icing in a piping bag with small plain tip
Jelly Jewels
small rolling pin
Icing tip with large round tip #12

Roll out dough on a lightly floured surface and use ornament cutter to cut out shapes. Place on a tray lined with parchment paper. Chill for 1/2 an hour until firm then bake in preheated oven (160 C or 320 F) for around 15minutes or until golden.

Remove from oven and quickly using the #12 icing tip cut 3 holes into the cookies (look at pictures for examples). Allow cookies to cool for around 5 mins and then transfer to a wire rack to cool completely.

Knead the white fondant and using the small rolling pin roll out on a cornflour (cornstarch) dusted workbench until quite thin. Using the ornament cutter cut out shapes. Brush a small amount of water onto the cookies and then press the fondant on top of the cookie using the rolling pin and gently pressing into place. Use the # 12 tip to press out 3 holes in the fondant ensuring they are in the same spot as the holes in the cookie underneath.

Pipe the desired design onto the cookie with the royal icing and allow to set.

Finally pipe a little royal icing into each hole (I piped around the edge of each round) and press the jelly jewel into place.

Linda Vandermeer is the author of Sweets on a Stick: More than 150 Kid Friendly recipes for cakes, candies, cookies and pies on the go. You can pick it up at all good online book shops including these shops:

Or here at fishpond (Aus/NZ)

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I'm Lovin' it Party @ Tidy Mom