Christmas Cake

This wholesome Christmas cake has a fantastic moist texture, and is packed with figs, ginger, walnuts and zesty orange. Wonderfully simple to prepare, this cake would make a beautiful home made gift.

Overview

  • 60 min
  • Serves 8-10
  • Easy

Ingredients

2 cups spelt flour*

1 cup coconut cream

1/2 cup coconut oil or unsalted butter, melted

1 cup coconut sugar or brown sugar

½ cup Figs, roughly chopped

grated zest and juice of 1 orange

1 cup currants

1 cup Walnuts, roughly chopped

1 tsp baking soda

1 tsp ground ginger

2 tsp pure vanilla extract

A pinch of sea salt

1 tsp cinnamon

1 tsp nutmeg

½ cup Natural Almonds for decorating

*For a gluten free cake substitute the spelt flour for buckwheat or all-purpose gluten free flour

Instructions

1

Pre-heat the oven to 160 C, and grease a 23cm cake tin with coconut oil or line with baking paper

2

Add all ingredients in to a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!

3

Transfer the mixture to the prepared cake tin, and smooth out evenly. Place the almonds on top, and gently press in to the batter

4

Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted in to the centre

5

Leave to cool in the tin completely before carefully transferring to a plate.
The cake will keep for up to 2 weeks in an airtight container.

Created by Eleanor Ozrich