Gluten-free Stollen Ring

We’ve made this classic cake into a mincemeat-filled tart! This recipe makes enough for at least 12 generous slices. This is a gluten-free dessert with plenty of flavour – and despite the cake and the mincemeat, is not overly sweet like some mince pies can be. We used a large 22cm diameter Savarin Ring, but all you need to do is use the base of your cake tin as the outline for the pastry base and the rest of the recipe will work around this.

The gluten-free base was a little brittle as we added extra ground almonds, but you could leave this out and make it using a 100% gluten-free flour mix. Use the outside of the Savarin Tin as a template for the doughnut-shaped base. You will also need a flat baking tray to bake the biscuit base.

Ground Almonds 1Kg (Sussex Wholefoods)

20g Ground Almonds for the base and 2 Tbsp Ground Almonds for the cake.

Gluten Free Self-Raising White Flour 1kg (Doves Farm)

180g Gluten Free Plain Flour for the base and 100g Gluten Free Self Raising Flour for the cake

Oat Milk (Oatly)

6 tbsp

Almond Extract 60ml (Nielsen Massey)

1 tsp Almond Extract

Virgin Coconut Oil, Organic 800g (Biona)

150g coconut Oil for the base plus 150g coconut Oil for the cake

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp of Vanilla Extract

Natural Egg Replacer - No Egg 200g (Orgran)

3 tsp egg replacer powder

Organic Cardamom Seed Powder 50g (Sussex Wholefoods)

1 tsp of Ground Cardamom

Mixed Spice 50g (Hampshire Foods)

1 tsp of Mixed Spice

Allspice Powder, Organic 100g (Sussex Wholefoods)

1 tsp Ground Allspice

Mince Pie Filling, Organic 320g (Meridian)

320g Mince Pie Filling

Freeze-Dried Cranberries 100g (Sussex Wholefoods)

A sprinkling for decoration

Organic Lemon Juice 200ml (Biona)

50ml Lemon Juice

Organic Icing Sugar 1kg (Sussex Wholefoods)

150g icing sugar plus extra for dusting

Method

Pre-heat oven to 170 degrees celsius/Fan 150 degrees celsius/Gas Mark 3
Grease and line baking tray with baking parchment/paper. Make sure it is wide enough to fit the biscuit base which will be slightly larger than the 22cm Savarin Tin.
In a bowl slowly rub 180g flour, 20g Ground Almonds into 150g Coconut oil for the biscuit base. Add the 1 tsp almond extract.
Bring the mix together into a ball with a little oat milk if necessary. Flour your worktop or board and rolling pin. Alternatively you can roll out the pastry straight onto some parchment paper as this will make transferring to the baking tray easier.
Squash the ball down into a circle and gentle roll out the pastry until you have a large enough area to cut out your ring. Cut out the inside circle and remove the pastry so that you have a doughnut shape. Transfer to your baking tray and using a fork gently prick the entire surface of the pastry. Place in the oven for around 20 minutes or until the base is just golden.
Grease the inside of your Savarin Ring. Now mix together 100g gluten-free self raising flour, 1 tsp vanilla powder, 50g ground almonds, 1 tsp ground cardamom, 1 tsp mixed spice and 1 tsp ground allspice.
Cream together 150g coconut Oil and 150g coconut sugar. Gradually added the egg replacer (we mixed three teaspoons with three teaspoons of water) and the spiced flour after whizzing up the coconut oil and sugar for a short while.
Pour the mixture into the Savarin Ring and gently tap and shake the tin so that the mixture spreads evenly throughout the tin. Use a plastic spatula to even it out further if you wish. Now place in the oven for 25-30 minutes. Test with a skewer and if it comes out dry then the cake is ready. Remove from the oven and allow to cool in its tin for 10-15 minutes before gently tipping out onto a cooling rack.
You should now have the cake and base ready to assemble into the Stollen. Choose the platter/plate you wish to display your finished Stollen and gently place the biscuit base in the centre. Don’t worry if it starts to crumble a little.
Using a fork gently spread a layer of mincemeat over the entire surface of the biscuit base. You should end up with a nice juicy layer around half to three-quarters of a centimetre thick.
Now place the cake part on top of the mincemeat and gently squeeze down. You may find that you will need to trim the biscuit base so that it is more flush with the mincemeat and cake.
Mix up the lemon icing drizzle and pour in a zig-zag fashion over the top of the cake, so that some of it runs down to the base. Sieve over a little icing sugar and then garnish with Freeze-dried Cranberries and any other decorations you may want. We used pumpkin seeds.