FRUIT & NUT
CHRISTMAS CAKE
MAKES: 1 cake
INGREDIENTS
Cake Mixture:
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200g / 2 cups almond flour
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150g / 1 cup 'Yourself' Raising Flour
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200g dairy-free butter, at room temperature
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130ml / ½ cup warm water
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40g / ¼ cup coconut sugar
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20g / ¼ cup psyllium husk
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120g / 1 cup pecans, finely chopped
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30g / ¼ cup pistachios, finely chopped
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7 eggs
Spices:
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½ teaspoon clove
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½ teaspoon nutmeg
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½ teaspoon ginger
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1 teaspoon cinnamon
Fruit Soak:
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250ml / 1 cup freshly squeezed orange juice
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zest of 1 whole orange
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100ml brandy (Traditional French, Cherry Brandy or Cointreau or Grand Marnier)
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150g glazed cherries, cut in half
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200g dried currents
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200g dried sultanas
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100g dried apricots, finely diced
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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.
