I draw the line at eating it with Stilton – a tradition my parents insist on, though personally I’m not a smelly cheese fan even if you serve it with cake…
But it is one of the highest sugar cakes, due to the dried fruit content in addition to sugar and flour.
While removing the fruit would mean it wouldn’t resemble a Christmas cake at all, I have here attempted to recreate a low sugar, refined flour and gluten free version, and it actually turned out really good!
Here’s a giggle – I try to get ahead with recipes & blogs to save last minute rushes, so I made this in July!
Needless to say my neighbours were very confused when I knocked on their door with an offering of some Christmas cake!
85g almond flour
25g chestnut flour
1 tsp. baking powder
1 orange, blended to a puree, including skin!
80g coconut oil, melted
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. vanilla extract
165g dried fruit (dates, raisins, prunes, cherries, cranberries, apricots, orange and lemon peel etc) chopped
40g chopped mixed nuts
1/4 tsp. sea salt
180g ground almonds
120 g Sukrin icing sugar
2 egg whites or 4 tbsp. Two Chicks Cartonned egg whites
50g no added sugar apricot jam
ROYAL ICING INGREDIENTS
300g Sukrin icing sugar replacement (or use regular icing sugar if you don’t mind the extra sugar)
1 ½ tbsp. (10g) egg white powder
¼ tsp xanthan gum
60ml lukewarm water (more if needed to thin out)
Preheat your oven to 180˚c.
In a large bowl, combine the almond and chestnut flours, salt, baking powder and spices.
Blend the whole orange, including the skin, with the honey, eggs, melted coconut oil and vanilla, using a blender or food processor.
Stir the wet ingredients into the dry ingredients and combine until smooth.
Add the dried fruits and nuts to the mixture and stir again.
Empty the mixture into a greased and lined cake tin and bake for 45 minutes to an hour, or until a knife comes out clean. Allow to cool before turning out of the tin.
Mix everything together to form a ball, then roll it out flat with a rolling pin.
Spread the apricot jam all over the cake.
Cut out cake sized round piece and place on top of the cake, then slice long strips the width of cake height and stick round edge so the cake is covered.
Whisk all the ingredients together with an electric whisk to a stiff but spreadable consistency. Cover the cake completely, and allow to firm up a bit before slicing.
Cover the cake completely, and allow to firm up a bit before slicing.