Ingredients for 8 people

230 g of Mulino Marello Sorghum Flour

(Alternatively Fine White Rice Flour or Mulino Marello Brown Rice Flour)

200 g of milk

150 g of cane sugar

30 g of cocoa powder

2 eggs

100 ml of seed oil

1 pinch of salt

1 sachet of baking powder

1 cup of red wine 

Procedure

Combine the eggs, sugar and milk in a bowl and whisk well until you obtain a smooth cream. Then add the wine, the seed oil and finally the sifted flour with the cocoa and the yeast. Pour the mixture into a baking tray lined with baking paper. Cook the Christmas cake at 180°C for 40 minutes and, once cold, cover it with mascarpone cream or simple whipped cream.

Decorate simply with rosemary sprigs and pomegranate seeds. Alternatively you can use bunches of currants. Let it rest in the refrigerator for a few hours before serving.

Bring it to the table with a good wine and happy holidays to all of you!

Tip: you can make 2 cakes, cut the tops and make a double layer cake filled with cream. In this case the double layer cake serves approximately 12, 15 people.

Excellent if spiced with a teaspoon of cinnamon powder in the dough or enriched with chocolate chips.