𝗖𝗛𝗥𝗜𝗦𝗧𝗠𝗔𝗦 𝗙𝗥𝗨𝗜𝗧 𝗖𝗔𝗞𝗘

In case you fancy giving 𝗖𝗛𝗥𝗜𝗦𝗧𝗠𝗔𝗦 𝗙𝗥𝗨𝗜𝗧 𝗖𝗔𝗞𝗘 a try this year, this recipe is easier to make than the traditional version and it is also sugar-free.

We are not advocates for the ‘anti-sugar’ brigade, sugar can certainly be consumed in a balanced diet and personally, we use it every day in our house. This recipe doesn't contain sugar because of the high-ratio of plump, juicy dried fruits and orange juice, which keep the cake tasting as sweet as a traditional bake.

You can get this cake in the oven with minimum fuss - because Christmas doesn’t always have to mean stress. 

𝘐𝘕𝘎𝘙𝘌𝘋𝘐𝘌𝘕𝘛𝘚:

600gr Dried Fruits, chopped (dates, raisins, apricots, figs, sultanas)

50gr Pecans/Walnuts

1 Large Orange - juice & zest

3 Eggs

2 Tsp Vanilla Extract

2 Tsp Mixed Spice

1/2 Tsp Cinnamon

1 Tsp Baking Powder

1/2 Cup Olive Oil (or melted coconut oil)

100gr Spelt Flour

½ Cup (70gr) Almonds

𝘔𝘌𝘛𝘏𝘖𝘋:

Preheat oven to 150°C.

Combine dried fruits in a large mixing bowl. 

In a blender, add eggs, squeezed orange juice, vanilla extract and spices and blitz until smooth.

Pour egg mixture over the top of the dried fruit, add orange zest, oil and mix well to combine. Let it soak for 10min.

Then add in the flour, baking powder and pecans and mix again.

Line an 18cm baking tin with baking paper & spoon in the cake mix.

Decorate the top with almonds & bake for 80mins or until a wooden skewer inserted into the center of the cake comes out clean.

Remove cake from the oven, place on a cooling rack & allow to cool completely before serving.