Every year I make a different GF Christmas cake on my quest for one that doesn't fall apart, so finally here it is! (It's been well tested!) This is a dense and moist fruit cake with a high ratio of fruit, which means you don't need to use any sugar in the recipe. *If you malabsorb fructose go easy on your portion size & limit yourself to 3 cherries!
Serves 20 small portions
600g mixed fruit (I used dried blueberries, currants and cranberries)
1 teaspoon ground cinnamon
1 teaspoon vanilla bean extract
1/4 teaspoon nutmeg
zest and juice from 1 orange (or splash of contreui)
3 tablespoons olive oil
2 cups almond meal
50g roughly chopped walnuts
*toppings of your choice can be added when serving as fresh berries will spoil if left on top of cake
Preheat oven to 150 C fanforced
Prepare a small round cake tin with baking paper
Combine dried fruit, spice, vanilla, orange zest, juice or contreui, oil and eggs
Add the almond meal and walnuts and mix through
Spoon batter into your baking tin
Bake for 1 hour. Check with a skewer to see if it comes out clean, if not bake another 30 mins or until skewer comes out clean
Infuse with 1/4 cup of contreui as soon as you remove from oven by using a skewer to make holes and splashing over the top
Cool then remove from tin and store in airtight container
*This cake can also be warmed and used as a pudding served with cream, custard or natural yogurt, Enjoy!
Hi, I'm Carolyn Lindrea, your Lifestyle, Food and Wellness Coach, Fructose Malabsorber, Barre Fusion Yogi, and founder of 'Core Calm & Digested' & the first FODMAP friendly digestive tea range. Here you will find Information, Inspiration and Motivation to achieve a Healthy and Happy Lifestyle!