Fig & Cranberry Festive Cake

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There’s a lot to celebrate at the moment and what better way to re-connect with family and friends than over a delicious & nutritious cake!  This is my first ever attempt at a fruit cake and I did use a little creative licence but it turned out surprisingly good.   Mix up the dried fruits you use (raisins, dates, sultanas, apricots) and you could try soaking them in a little good quality brandy first, for a more traditional Christmas cake.

INGREDIENTS

Gluten Free, Dairy Free

We use all organic ingredients

Serves 6-8 people,

  • 1/3 cup (50g) dried figs
  • ½ cup (60g) dried cranberries
  • 1 cup (80g) dried mulberries
  • 2 cups (250g) currants
  • Zest & juice of 1 large orange
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • 2/3 cup extra virgin, cold pressed olive oil
  • 3 free range, organic eggs, lightly beaten
  • 2 cups (200g) almond meal
  • 1/3 cup (50g) activated brazil nuts, roughly chopped
  • 1/3 cup (50g) activated pistachios, roughly chopped

 

TO MAKE 

  • Preheat oven to 160°C fan forced.
  • Line a 20cm cake pan with parchment paper
  • In a bowl, mix together dried fruit, spices, vanilla, orange juice & zest, olive oil and eggs.
  • Add almond meal & chopped nuts, and mix until well combined
  • Pour mix into cake tin.
  • Bake in oven for approx. 1 ½ hours until cooked through.
  • Allow to cool on wire rack.

 

TO SERVE

Allow to cool a little then slice & serve warm spread with whipped macadamia nut butter, or grass fed cultured butter.

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