I’m not a fan for Christmas cake at all. My husband is a christmas dictator so insists on all the usual traditions being maintained. So in the spirit of Christmas here’s a cake I do love to eat all year round with a dollop of cream, coconut cream or custard.
Adapted from Wholefood Simply:
– zest and juice of one lemon
– 1/2 cup of fresh orange juice
– 1 cup sultanas
– 1 cup currants
– 1 cup dried cranberries
– 1 cup slivered almonds
Combined into a pot and place on simmer for 10minutes. In my Thermomix I placed it in reverse, speed 1, temp 90.
While the fruit mix simmers blend until smooth (it will be quite heavy and doughy) the following:
– 3 cups almond meal
– 2 medium ripe bananas
– 10 medjool dates, seeds removed
– 2 teaspoon mixed spice
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/2 teaspoon concentrated natural vanilla extract or bean powder
– pinch of salt
– 1/3 cup milk or coconut milk
– 2 eggs
Preheat your oven to 175°C or 350°F
Grease and line an 18cm round cake tin.
Stir the fruit mix into the batter and pour into tin. Place into oven for 30 minutes and then cover in alfoil and place in oven for another 15minutes. Turn oven off and remove for 15 minutes and sit in tin on a bench. Then place it back into the oven which will be a little warm but NOT on, for another 30 minutes.
Allow it to cool to room temperature then mix a little honey or agave with a dash of boiling water and vanilla bean powder. Brush lightly over the cake until it glistens. Top however you like!