I kid you not, this cake made me so happy I cried. I don’t know if it was the overwhelming experience and joy that is Christmas, the being away from home, or the friggin’ earth shattering, mouth watering, delight that was this experimental cake that I was praying would turn out (as I whipped it up from scratch Christmas day not knowing what I was doing). Can you tell I enjoyed my cake? If not, here’s some news for you… I loved it so much that I even ate it hot and cold in the same sitting… and I even went so far as to have it for breakfast. Because I can, because it was Christmas, and because there was nuts and fruit in it so I justified that it counted as breakfast worthy (hence why I’m currently detoxing – grab that here).
Before I share this little beauty with you, you need to know its background (and I promise it’s short and sweet). My mother is known for her Christmas puddings. They are ace. But being away from her and it not being a real Christmas without pudding/fruit cake (and not wanting to eat sugary unhealthy pudding/cake) I set out to make one that was dairy free, grain-free, gluten free, super moist, super tasty, and only contained healthy ingredients. Sorry to tell you mum, but with those guidelines, my cake wins.
So here she is, in all her glory (might I add it doesn’t need to be Christmas for this – this wins hearts regardless of the time of year; also excuse the not so pretty picture – I was desperate to eat cake and so was everyone else!) – and another bonus is this baby uses minimal ingredients – you’ll probably be able to whip it up tonight!
Serves 12 big portions (around 16 for more modest slices – but it was Christmas!)
400g of sultanas/currants (make sure there is no added oils or sugars)
250g of organic dried apricots chopped up in to small pieces; I use kitchen scissors for this (get a variety that has no preservatives/your apricots aren’t all bright orange – they are meant to be brownish!!)
1 1/2 – 2 tsp ground cinnamon (to your taste)
1/4 teaspoon nutmeg
2 cups/ 200 grams of almond meal (ground almonds)
1/2 cup chopped pecans (or nut of your choice)
the zest of 2 oranges
Good pinch of sea salt
the juice of 1 1/2 oranges (also doesn’t matter if some pulpy bits get in there as it adds some extra chunks!)
3 tablespoons melted coconut oil
- Preheat your oven to 160 degrees (fan forced; for non-fan forced use around 175-180 degrees)
- Prepare your cake tin (I used a 20cm tin with a removable base; for bigger tins cook for less time, or small tins/bread loaf tins cook for longer) by lining the sides and the base with baking paper.
- Combine all of your dry ingredients in one bowl and mix well (with your hands of a spoon).
- In another bowl combine the wet ingredients (oil, eggs, juice) whisk with a fork lightly to combine, then stir into the dry ingredients.
- Pour the cake mix in to the tin and cook for 60 minutes until lightly brown, and a skewer comes out clean.
- Enjoy warm or cold, or store in the fridge for 3-4 weeks (if it lasts that long!).
NOTE: you can swap the dried fruit for whatever you like (this is just what worked perfect for me and what I had). You can also make this vegan by swapping the eggs for chia seed eggs (1 TBsp chia seeds with 3 TBsp water per egg)
Got any sweet recipes to share? Pop a comment below or contact me.