04/12/2012 by Katrina
Seems really mean to be blogging about COOKING a cake after todays terrible heat and humidity. Yikes! So thankful for air conditioning at work.
On to the cake: I have never like christmas cake. I am so sorry. I talked a little about that here. Currants, raisins and dryness – not the best mix in my mouth. I always scooped the custard out from around the cake and left the cake in the bottom of the bowl for dad. Perhaps I had strange taste buds cause up until a few years ago, I didn’t like croissants either – gasp!
I hadn’t thought much about christmas cake, and haven’t had any passing my lips for years (because when you are an adult you can make decisions like that).
One day, a christmas cake recipe popped up on my Farmer K’s Kitchen facebook feed from Sonia at Natural New Age Mum. I love her recipes and I have cooked many in the past with great, delicious success! I figured this christmas cake of hers would also be worth a try. As all “foodies” do, I played and tweaked and added flavours that I love. You can try this version, or you can head over to Sonia’s original recipe here and give that a whirl – you won’t be disappointed.
I made this christmas cake and was so stoked with the taste. It was moist and sweet! One of my friends had a taste, who isn’t into chrissy cake either, and she loved it. This cake is on my list of things to make for Christmas Day….with custard. I just need to find a starch-free custard recipe…anyone??
Starch-free Christmas Cake
- 2 cups sultanas
- 2 cups white and dark chocolate chips
- 1 cup craisins (cranberries)
- 1 Tablespoon cinnamon
- 1 Tablespoon ginger
- 1 Tablespoon cloves
- 1 Tablespoon cardamom
- 1 cup goji berries
- 1 cup figs
- 2 tablespoons cacao
- 1 egg
- 2 Tbs of berry powder (I used Miracle Reds).
- 2 1/2 cups strongly brewed Crio Bru (add the grains to the cake)
- 2 cups almond flour
- Brew up the Crio Bru.
- Chop the figs in the Thermomix / food processor.
- Put the figs, sultanas and goji berries into the Crio Bru brew, cover and place in the fridge to soak overnight. The gojis and sultanas will go nice and plump.
- The next day…
- Preheat the oven to 170 degrees celsius and line a baking tin with baking paper (I used a square tin).
- Mix all the ingredients together and pour into the tin.
- Place the tin in the oven for 70 minutes (Sonia suggests covering your cake 1/2 way through the cooking time to prevent the fruit from burning).
- Cool the cake well before cutting it apart, otherwise the cake will crumble apart if it’s still warm.
And there you have it. A version of Sonia from Natural New Age Mum’s christmas cake with a Farmer Ks twist.
If you liked this cake, you would also love these starch-free Chai (not chia!) Cupcakes. My absolute favourite!!