Very very easy but impressive trees made from gluten-free cake with walnuts that you can easily decorate with chocolate, confectionery candies, nuts and colorful confectionery sprinkles.
It really doesn’t take much effort, but all it‘s needed a small trick. They are so impressive and are a must for parties especially children’s parties. It’s nothing else but a round shape cake cut into pieces and by putting the stick, becomes ideal to have it in hand without getting dirty, without needing extra plates and spoons. They are also made the day before so that the day of the party not to be so busy for you.
The cake I’m giving you below is a winter or rather Christmas cake because I made it during the Christmas season, when these aromas dominated my house. You can omit these spices and it will become a simple cake. Also, replace the classic chocolate with white one if you want to give a spring time style. Or you can even color the white chocolate with green so that looks like tree.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C/350°F to preheat.
Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the sifted flour with the spices and all the remaining ingredients except the walnuts and beat until the mixture is smooth. Continue beating for another 3-5 minutes to make it fluffier.
Add the walnuts and mix them.
Grease and flour or line with parchment paper, a round cake pan, with diameter about 20-28 cm / 8-11’’ inches. Depending on your pan, your trees will be thick or thin, tall or short. There is no right or wrong. Use whatever round pan you have. For my convenience, I used a springform pan.
Pour the batter in it and bake for about 50 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
Cut it into 10 equal pieces and insert the chopsticks approximately in the center of each piece.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Cover the trees with chocolate and decorate them with the sugar-coated dragée chocolate confectionery and the sprinkles confectionery one by one each time.
Let the chocolate cool enough before serving them.
Ingredients
Directions
Turn on the oven at 180°C/350°F to preheat.
Beat the butter with the sugar with a mixer until the mixture is smooth and fluffy.
While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.
Add the sifted flour with the spices and all the remaining ingredients except the walnuts and beat until the mixture is smooth. Continue beating for another 3-5 minutes to make it fluffier.
Add the walnuts and mix them.
Grease and flour or line with parchment paper, a round cake pan, with diameter about 20-28 cm / 8-11’’ inches. Depending on your pan, your trees will be thick or thin, tall or short. There is no right or wrong. Use whatever round pan you have. For my convenience, I used a springform pan.
Pour the batter in it and bake for about 50 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
Cut it into 10 equal pieces and insert the chopsticks approximately in the center of each piece.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the chocolate well with the butter, stirring well until our chocolate mixture is smooth.
Cover the trees with chocolate and decorate them with the sugar-coated dragée chocolate confectionery and the sprinkles confectionery one by one each time.
Let the chocolate cool enough before serving them.
See the following video to found out how easy this recipe is:
- If you don’t have gluten-free self-rising flour, then use gluten-free pastry flour and add 1 tbsp. baking powder.
- All ingredients should be at room temperature, as well with all cakes.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- The oven is good to be preheated from the beginning of the process.
- Do not open the oven during baking.
- Beat the ingredients for a long time with the mixer because this way the cake becomes more homogeneous and fluffy.
- To test the cake if it is cooked inside, pierce it with a tooth pick or skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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