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FRUIT & NUT CHRISTMAS CAKE

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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.

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

CHORIZO SPIRALS

Casalare Team

Dinner

BEEF LASAGNE

Casalare Team

Dinner

TEMPURA

Norie Mori

Lunch

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