FRUIT & NUT
CHRISTMAS CAKE
MAKES: 1 cake
INGREDIENTS
Cake Mixture:
◘ 200g / 2 cups almond flour
◘ 150g / 1 cup 'Yourself' Raising Flour
◘ 200g dairy-free butter, at room temperature
◘ 130ml / ½ cup warm water
◘ 40g / ¼ cup coconut sugar
◘ 20g / ¼ cup psyllium husk
◘ 120g / 1 cup pecans, finely chopped
◘ 30g / ¼ cup pistachios, finely chopped
◘ 7 eggs
Spices:
◘ ½ teaspoon clove
◘ ½ teaspoon nutmeg
◘ ½ teaspoon ginger
◘ 1 teaspoon cinnamon
Fruit Soak:
◘ 250ml / 1 cup freshly squeezed orange juice
◘ zest of 1 whole orange
◘ 100ml brandy (Traditional French, Cherry Brandy or Cointreau or Grand Marnier)
◘ 150g glazed cherries, cut in half
◘ 200g dried currents
◘ 200g dried sultanas
◘ 100g dried apricots, finely diced
◘ 150g dried pineapple, finely diced
DIRECTIONS
1. Place the ingredients for the fruit mixture in a bowl and combine well. Soak overnight or for a minimum of 3 hours.
2. Preheat oven to 140°C fan forced / 160°C conventional oven / 325°F and line a round cake pan with baking paper.
3. Add to the fruit soak the spices, coconut sugar, psyllium husk, water, pecans, pistachios, eggs, dairy-free butter and combine well. It is helpful to use a fork to “mash” the butter.
4. Add the almond flour and self-raising flour and mix until all ingredients are well combined.
5. Pour into the prepared pan and smooth the top with the back of a spoon. Optional to add glazed fruit to decorate or simply add almond flakes. Allow sitting for 5 minutes.
6. Bake in the oven for 2 hours 40 minutes or until a skewer inserted into the centre comes out clean.
7. Remove from oven and cool for 1 hour in pan before transferring to cooling rack. Cool completely before serving.