Let Paleo Christmas Cake be the new tradition for dessert at your place this Chrissy!
I’m going to go out on a limb here and say that the Paleo Christmas Cake recipe I’m about to reveal to you here soon, actually tastes better than many traditional Christmas cakes made with processed sugars and refined wheats…and this is something I never say when it comes to Paleo baking! It’s extremely hard, or near impossible, to get bread or cakes made with paleo ingredients (i.e. nut flours and coconut flours) to taste, or have a texture, anything like baked goods made with normal flour and other traditional baking ingredients.
Now don’t get me wrong, Paleo baking is still mighty delicious…it’s just different!
However, this Paleo Christmas Cake, is the exception to the rule.
It’s dense. It’s moist. It’s rich. And it way surpasses 10/10 on the official scale of scrumptiousness!
I know, that when you serve this up to your family on Christmas Day, they would never guess it’s not a traditionally made Christmas Cake.
Doesn’t it look amazing!
There is no added sweetener used in this cake, as there’s 500g of dried fruit in it! Added sweetness is definitely not needed.
I’ve added some dark cocoa to this recipe to intensify the flavour, but you really can’t even taste it as the fruit and spices are the dominant flavours…oh and the brandy!
Brandy is completely optional by the way, but in my book, Christmas Cake just ain’t Christmas Cake without a little swig of top shelf booze!
So, now to the recipe
PALEO CHRISTMAS CAKE RECIPE
- 24cm cake tin (or spring form tin) greased and lined
- 500g mixed dried fruit (i.e. sultanas, currants, raisins, cranberries, etc)
- 3/4 cup boiling water
- Zest and juice of 1 orange (approx. 1/2 cup OJ)
- 1/4 cup brandy (optional)
- 120g almond meal (approx. 1 cup)
- 50g coconut flour (approx. 1/3 cup)
- 40g dark cocoa (approx. 1/3 cup)
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp all spice
- 2 tsp baking powder
- 1 tsp bicarb soda
- 6 eggs
- 1/4 cup olive oil
- 1 tsp vanilla
- Almonds for decoration
- Grease and line your cake tin and preheat the oven to 150°C (300°F).
- In a medium sized bowl (Bowl 1), mix together the dried fruit, boiling water, orange juice and zest and brandy (if using). Leave to soak while preparing the rest of the cake.
- In another medium sized bowl, (Bowl 2) whisk together all the dry ingredients (almond meal, coconut flour, dark cocoa, spices, salt, baking powder and bicarb). Make sure you’ve whisked out any lumps of coconut flour.
- In a small bowl, (Bowl 3) whisk together the eggs, oil and vanilla. Then pour this into the bowl of dry ingredients and stir until combined.
- Now pour the dried fruit mixture into this and again, stir until combined.
- Pour the whole mixture into your prepared cake tin.
- Decorate your cake with the almonds (or any nut you’d like, pecans look good too)
- Bake for between 80-90 minutes. Lightly press the cake in the center with the tips of your fingers to test if it’s cooked. It should feel quite firm.
- Let cake cool in the tin for at least 20 minutes, or leave it to cool in there completely, before removing from the cake tin.