A Gluten-Free Log Cake Recipe for Christmas
Sydney based Dietician and Nutritionist Caroline Trickey has created an amazing Christmas Log Cake recipe, that’s gluten-free. Yes, Gluten-free. Yum
This recipe serves 12-24
1kg ricotta cheese
12 large Raw Cacao Food Crafters cookies (50g) (
foodcrafters.com.au) 1/3 cup maple syrup
Zest of one orange
Use an electric beater to beat the ricotta, syrup and orange zest in a bowl until well combined. (Note: this can be done up to two days ahead and stored in fridge)
Spread a little of the ricotta mixture along a serving platter to make the base.
Spread one cookie with ricotta mixture. Place another biscuit on top to sandwich together.
Do this until you have six pairs.
Spread one of these biscuit ‘sandwiches’ with ricotta. Stand up it up on the serving platter and join on another of the biscuit ‘sandwiches’ to start forming a log.
Repeat by getting another sandwich, spread with ricotta ‘cream’ and join it to the log until you have used all of the sandwich pairs.
Spread the remaining ricotta mixture over biscuit log to cover. Place in the fridge for minimum of 6 hours to set.
Decorate as you like – we recommend fresh raspberries and blueberries.
To serve slice the cake so that each slice gets one cookie, along with plenty of the ricotta ‘cream’.
TIP: To make a smaller log use a 12-pack of The Food Crafters Raw Cacao mini cookies. Halve the ingredients and follow directions as per above.
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