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Lemon drizzle spiced bundt Christmas cakes – low fodmap

When baking with gluten free flour the recipes are improved by a ‘drizzle’- to add moisture to the cake. Plus, for this special time of year, I have used best butter! Yes – B…U…T…T…E…R you heard that right . Consumed once a year in the Thompson household but it is really worth it for Christmas as butter does make a difference to the flavour of these cakes. These are special cakes for Christmas eve supper.

Ingredients

130g caster sugar

45g brown sugar

2 heaped teaspoons powdered ginger

1/2 teaspoon mixed spice

175g of best butter

220g gluten free self raising flour

3 eggs

3 tablespoons table sugar

2 tablespoons of lemon juice and 2 tablespoons of water

Cream together the butter and sugar till the mix is pale. Add each egg and beat the mixture well in between adding the eggs. If the mix appears to separate add a tablespoon of flour. When all the ‘wet’ ingredients have been added slowly fold in the flour and spices. Using a greased bundt tin add the mixture and cook in a moderate oven for approximately 30 minutes.

Add the lemon juice, water and sugar to a pan and dissolve. Remove the cakes and whilst still warm drizzle the cake well. Serve.

Serves 6 depending on the size of baking tin. You can make a ring of the houses like a traditional bundt and fill the centre with treats, if you wish.

Finally it’s snowing heavily at the bundt village – but not too much to spoil the fun!

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