Organic Christmas Cake
It’s only a few days to go before Christmas so I thought I’d share a last minute recipe for my purely delicious Organic Christmas Cake made with plump sun-dried organic fruits, spelt, orange and vanilla. What I love about this cake is that it’s not like traditional Christmas Cakes that take weeks to make in advance – my version can be made and enjoyed in just a few hours. This wonderful cake is perfect for those last minute impromptu visits from friends and relatives or even as a delicious gift - wrapped in the tin it was baked in with rustic brown paper and burberry ribbon. My Christmas Cake is a one bowl cake that has scents of orange and vanilla spice mixed through it. I’ve been subtle with the aromatics for this recipe, so it’s not too heavy and overpowering. This is a dense and moist fruit cake with a high ratio of fruit, which means you don’t need to use any extra sugar in the recipe. I’ve also added a handful of walnuts to give it a little extra mouthfeel and moorish taste. Serve in small portions, cold or at room temperature. Perfect on it’s own or topped with a little organic yoghurt or vanilla bean custard.
What’s great about it:
Spelt is an ancient grain that is related to wheat, but has a lower gluten content so it’s kinder to the digestive system with people with gastrointestinal issues and sensitivities to wheat. It’s a good source of protein and has around 20 % more protein + up to 65 % more amino acids than traditional wheat flours. It’s also a good source of fibre, so it can help keep you regular. I’ve used macadamia nut oil in my recipe that gives it a purely delicious flavour as well as being rich in heart healthy anti-inflammatory fats. If you use butter or coconut oil, make sure it comes from a quality sourced butter or cold pressed oil. I’ve also used walnuts in this recipe which are a delicious source of omega 3 EFA’s (essential fatty acids) which are essential for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly.
650 g (23 oz) Organic dried fruits – chopped. My favourites are (fresh pitted dates, raisins, apricots, figs, dried cherries)
1 whole orange, peeled
3 organic / free range eggs
2 teaspoons vanilla extract or paste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoons, ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon bicarb soda
120 g (4 1/4 oz) good quality melted butter or your choice of cold pressed coconut oil or macadamia nut oil
100 g (3 1/2 oz) wholemeal organic spelt flour
80 g (2 3/4 oz) walnuts or whole almonds (optional)
Preheat oven to 150 C. / 300 F.
Combine dried fruits into a large mixing bowl.
Crack eggs into a blender.
Add the peeled orange, vanilla, nutmeg, ginger, cinnamon and cloves.
Blend until smooth and combined.
Pour the orange / egg mix over the top of the dried fruits.
Add melted butter then mix in well.
Add spelt flour and baking soda and mix through.
Line a 18 cm ( 7 1/2 inch ) baking tin with good baking paper.
Spoon in the cake mix and flatten over the top.
Decorate if you like with the almonds or walnuts. You can also add a handful if you wish into the cake mix which enhances the flavour profile.
Bake for 1 hour and 20 minutes or until cake is cooked through.
Remove from the oven and cool.
There is no need to soak the cake with brandy….it’s so moist and delicious you don’t need it.
Store at room temperature or in the fridge until needed. Refrigeration will enable you to slice thin delicate slices of the cake and you should get approximately 40 delicate bite sized slices from 1 cake.
The sweetness of the cake comes from the natural dried and fresh fruit used. I find this is enough and it’s not necessary to add extra sugar.
Nutritional info per serve (1 cake = 40 small serves )
Protein: 1.6 g
Total fat: 4.8 g
Saturated: 0.6 g
Carbs: 11.6 g
Fibre: 1.5 g