Gluten-free Christmas Bundt Cake with White Chocolate Ganache...

Last weekend I held my last styling and photography workshop (the first one to be announced for 2017, held at The Forge in Bristol is already on the website open for registration) of the year at Clapham Studios in London. It was a grey, rainy and gloomy December day, but that wasn't going to stop us from having a wonderful day. In fact, it was the perfect excuse to light candles and really indulge in the pre-Christmas atmosphere. I had brought along the obligatory cake and props to match the season and the group could not have been nicer or more enthusiastic. 

I'm going to keep this post shorter than usual (some of you might be quietly relieved not to have to put up with my ramblings) because this afternoon I'm off to Munich for a few days (Christmas markets and mulled wine; I can't wait), but wanted to make sure to share this on time for Christmas. So, I hope you'll like this one and wish you a lovely 4th Advent weekend. 


  • 300g self-raising gluten-free flour (I use Dove Farm, not paid to say that!)
  • 100g ground almonds
  • 225g unsalted, softened butter, plus extra for greasing the tin
  • 350g golden caster sugar
  • 250ml milk
  • 4 large eggs
  • 2tsp baking powder
  • 1/2tsp ground cinnamon
  • 1/2tsp ground allspice
  • 1/4tsp ground cloves

For the ganache:

  • 100g good quality white chocolate
  • 100g double cream

How it's done:

  • preheat your oven to 180C
  • grease your bundt cake mould (around 25cm diameter) with butter
  • mix the flour, ground almonds, baking powder and spices and sieve into a bowl
  • in a stand mixer mix the butter and sugar until pale and fluffy
  • add the eggs one by one, mixing for 2 minutes between each addition
  • turn the speed down on the mixer and add the flour mix and milk, alternating until both are used up
  • pour the mix into the greased mould 
  • bake for one hour or until a skewer comes out clean
  • once done, take the cake out of the oven and leave to cool for 10 minutes before turning onto a cooling rack
  • leave to cool completely
  • to make the ganache, break the white chocolate into pieces and put into a bowl
  • in a small pot, heat the cream to just about boiling point
  • pour the cream over the chocolate and stir until smooth
  • leave to cool so that it's thick enough to run down the cake in a slow stream
  • slowly pour the ganache over the top of the cake
  • leave all to rest until the ganache is set