This delicious alternative to traditional Christmas Cake is a great way to enjoy those familiar festive flavours but without all of the refined sugar and saturated fats.
200g (2 cups) ground almonds
200g organic raisins
200g organic dried figs
100g organic dried cranberries
100g organic sultanas
50g crystalised ginger
1 teaspoon mixed spice
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 teaspoon vanilla extract zest
Juice from 1 large orange
2 ½ tbspns Extra Virgin Olive Oil
3 Free Range Organic eggs
3 tablespoons Irish Whiskey (optional)
– Preheat the oven to 160’C and line a 6” cake tin with parchment paper
– Mix the ground almonds, dried fruit and spices together in a large bowl
– In a separate bowl, whisk together the vanilla, zest and juice of orange, oil, eggs and 2 tablespoons of whiskey.
– Combine the wet and dry ingredients and gently mix until thoroughly combined.
– Transfer the cake batter to the prepared tin and bake for 90 minutes. Check the centre of the cake with a skewer – if it comes out clean, the cake is ready. If not, bake for a further 20 minutes and then check again.
– Once baked, transfer to a wire rack. Spoon the remaining tablespoon of whiskey over the top and then leave to cool in the tin.
– Store in an airtight container for up to 2 weeks.
This delicious recipe makes a great alternative to the traditional Turkey dinner on Christmas Day. There are a few steps involved but it is worth the effort and when topped with all the trimmings on Christmas Day, it’s a guaranteed winner for any vegetarians in your life!
To make the recipe coeliac-friendly, use gluten-free bread and pastry. To make vegan, make sure your pastry is dairy and egg-free. Adapted from Jamie Oliver’s Festive cookbook.