Cheats Christmas Cake
Forget about all that feeding the cake malarky - The Mindful Cook has come to our rescue with this great recipe for a raw Christmas cake that doesn't even need baking, intrigued?
Every year my mum makes the whole’ fruit steeped in booze, layer of marzipan and crunchy icing’ style cake. We always get gifted a huge lump that sits in the cake tin until Easter – sorry mum!
I like the whole tradition but to be honest I’m not quite grown up enough to make the effort. However, this lovely alternative from The Mindful Cook caught my eye, takes a snippet of the time and will certainly give guests the whole Mary Berry impression.
Plus it’s full of goodness and if you ignore the alcohol it could even be deemed healthy!
- 300g figs
- 300g dates
- 300g raisins
- 50g goji berries or cranberries
- 100g chopped pecans
- 1 tbsp cinnamon
- 1 tsp ground ginger
- ½ tsp all spice
- 260g almond flour
- 1 orange
- 100ml brandy, rum or sherry
- 100g walnuts, roughly chopped
- Icing Sugar or Icing to top
- Dessicated coconut, nuts and dark chocolate to decorate
The night before you want to make the cake take a big mixing bowl and measure out all of the dried fruit into it. If your figs and dates are whole, chop them up into smallish pieces. Give them a good mix, then add the spices.
Take your orange and booze of choice. Add the zest of one orange plus the juice of one orange and the brandy/ sherry/rum. Give it all a good mix. You should see a small pool of liquid at the bottom of the bowl, which will be soaked up by the fruits overnight. Cover it with clingfilm and give it a stir last thing before bed and first thing in the morning.
The next day, the fruit should have plumped up and the liquid absorbed. Add the pecans and spoon half of the fruit mixture into a food processor along with the almond flour. Process until the fruit is broken down and the almond flour is well combined to make a stiff dough. If it seems too sticky, add a little more almond flour.
Remove from the food processor and add it back to the chopped fruits and mix in the walnuts, (hands are best) to create a stiff ball of cake dough.
Line a 9″ spring form tin with cling-film and press the mixture into the tin, using your finger to make sure the edges are level and press the middle down with your palm. Turn the cake straight out onto a plate or refrigerate until ready to serve to make it slightly more solid.
Decorate it as you choose – viola!