Mini christmas cakes
Homemade treats made with love and care are an excellent housewarming gift this festive season.
Made with natural ingredients and bursting with goodness, focusing on simplicity rather than making food complicated with too many textures and flavour combinations. The secret to success is to keep it real, keep it fresh and keep it simple.
Healthy Christmas cake
Traditionally a Christmas cake is make a few weeks in advance to allow flavours to infuse and enrich the pudding.
A Christmas cake has a high ratio of fruit, naturally sweet in sugar, therefore I haven’t used any additional sugar in this recipe. Instead of white processed flour I am using ground almonds to give a naturally nutty and earthy taste and allows the cake to stay moist (also making this cake gluten free). The flavour combination remains traditional with the infusion of vanilla, orange and cinnamon.
A small portion of this cake is best served after dinner as a warm dessert this thick vanilla bean custard / natural yoghurt / or a small dash of cream
Ingredients (makes 6 small bundt cakes)
300 g mixed dried fruit
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract or paste
¼ teaspoon nutmeg
zest and juice from 1/2 orange
20ml extra virgin olive oil
3 small organic eggs
100g ground almonds
25 g walnuts
1.Preheat your oven to 160C
2.Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
3.Add the almonds and walnuts and mix through.
4.Spoon Christmas Cake batter into your bundt cases
5.Bake for 1 hour. Check with a skewer to see if it comes out clean, if not bake for another 10 minutes.
6.Cover the top if necessary to prevent over-browning.
7. Allow to cool.