Healthy Christmas Cake
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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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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