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Ingredients:

  • 600 g raisins, apricot, sultanas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla bean extract or paste
  • ¼ teaspoon nutmeg
  • zest and juice from 1 orange
  • 3 tablespoons extra virgin olive oil
  • 3 organic eggs
  • 200 g (2 cups) ground almonds
  • 50 g walnuts

Method:

  • Preheat your oven to 150 C / 300 F, fan forced.
  • Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
  • Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
  • Add the almonds and walnuts and mix through.
  • Spoon Christmas Cake batter into your baking tin.
  • Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.
  • Cover the top if necessary to prevent over-browning.
  • Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.

Recipe and image by our friends at The Healthy Chef

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