I can still remember the moment I discovered that a Terry’s Chocolate Orange was not gluten free. It was once one of my favourtie Christmas treats. Having bought a Nordic Ware Christmas wreath bundt tin from Home Sense the other week I thought why not recreate that chocoalte orange taste in a cake. This recipe does not have a strong orange flavour so I would recommend adding another orange or some orange essence to give it a kick, if you wish.
To make the wreath you will need:
- 250g (17 Tbsp) Self-Raising Gluten Free Flour
- 250g (17 Tbsp) Light Brown Sugar
- 50g (3 Tbsp) Cocoa Powder
- 1 1/2 teaspoons of cinnamon
- 4 Eggs
- 180ml Vegetable oil
- Zest and juice of 1 orange
- 2 Teaspoons of vanilla extract
Preheat your oven to Gas Mark 4.
- To begin with melt some butter and brush it onto the bundt tin to ensure that every crevice is greased.
- Combine the flour, sugar, cocoa and cinnamon in a big bowl and mix together with a fork.
- Once combined add one egg at a time and mix.
- In a separate bowl mix together the oil, vanilla extract, zest and juice of the orange. Pour into the other mixture.
- Use an electric whisk to ensure that the mixture is smooth and free from any lumps.
Pour the mixture into the bundt tin and bake for 40 minutes or until a skewers comes out clean.
Once baked allow the wreath to cool for 10 minutes in the tin before turning it out onto a cooling rack.
I was a little bit disappointed with the pattern on my wreath – it was not very defined. I decided to decorate it myself to make sure it looked Christmassy and indulgent.
I melted a bar of milk chocolate over the hob and then poured it over the wreath.
To finish I sprinkled some icing sugar over the cake.
As you can see, from the little slice missing, I tried the cake and it was amazing. I would definitely choose this cake over a Terry’s Chocolate Orange. I can’t wait to devour this Christmas Wreath Cake over the weekend with my family and let the Christmas festivities begin!