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Organic Christmas Cake

Here is my last minute recipe for 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.

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. 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.

+ ingredients & methods +

ingredients (Makes 1 cake)

650 g (23 oz) 0rganic dried fruits – chopped. My favourites are fresh pitted dates, raisins, apricots, figs, dried cherries
1 whole orange, peeled
3 organic eggs
2 teaspoons vanilla extract or paste
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoons, ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon bicarb soda
120 g (4 ¼ oz) good quality melted butter or your choice of cold pressed coconut oil or macadamia nut oil
100 g (3 ½ oz) wholemeal organic spelt flour
80 g  (2 ⅔ oz) walnuts or whole almonds (optional)

method

  1. Preheat oven to 150 C/300 F.
  2. Combine dried fruits into a large mixing bowl.
  3. Crack eggs into a blender.
  4. Add the peeled orange, vanilla, nutmeg, ginger, cinnamon and cloves.
  5. Blend until smooth and combined.
  6. Pour the orange / egg mix over the top of the dried fruits.
  7. Add melted butter then mix in well.
  8. Add spelt flour and baking soda and mix through.
  9. Line a 18 cm (7 1/2 inch) baking tin with baking paper.
  10. Spoon in the cake mix and flatten over the top.
  11. 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.
  12. Bake for 1 hour and 20 minutes or until cake is cooked through.
  13. Remove from the oven and cool.
+ notes & inspiration +
  • 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 to enjoy wit a cup of tea.
  • 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.
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