Christmas Cake can be healthy.
Today I made my Christmas Cakes. This recipe works for a larger cake, individual little cakes or medium size ones that make perfect gifts for those friends who don’t want to make their own! They are quick to mix, take a little longer to bake but can be enjoyed without feeling guilty, as they are healthier than store-bought ones. They are gluten and dairy free, NOT nut free, but… they are delicious! I choose to use all organic ingredients.
(makes 2 x 20cm cakes or 1 x 20cm + 2 x 10cm or quite a few individuals!)
- 1.2kg mix of whatever dried fruit you have or want (I added raisins, figs, sultanas, dates and cranberries – chop the dates and figs)
- 100g coarsely chopped walnuts
- 2 cups ground almonds or almond meal
- 2 teaspoons Ceylon Cinnamon
- ½ teaspoon Nutmeg
- 2 teaspoons Vanilla Extract or paste
- zest and juice of 2 oranges
- 5 tablespoons macadamia nut oil or Inca Inchi oil (a mild olive oil should be okay)
- 6 eggs at room temperature
- Mix first 8 ingredients in a large bowl.
- Add the beaten eggs and stir well.
- Spoon batter into prepared springform, parchment lined pans.
- Bake in fan force oven @ 150°C for 90 – 120 minutes. Check after 90 minutes with a skewer and if it comes out clean, they are done. Otherwise put back for a further 30 minutes. Generally my oven does 2 x 20cm cakes in 120 minutes.
- Cool on a cake rack and remove from the tins when cold.
- Store in an airtight container in the fridge for up to 30 days or wrap in parchment and then cling wrap and freeze – they last in the freezer for months and months, as long as the husband doesn’t find them!
- If you would like to use as a Christmas pudding, you can drizzle the hot cakes with some brandy, sherry or orange liqueur as soon as they come out of the oven.
- ENJOY WITHOUT THE GUILT!