What better way to celebrate Christmas than with a delicious Christmas cake recipe from Petite Kitchen?
Eleanor created this beautiful cake recipe for our Liam feature in The Department Store's Gift Guide. Yum!
This moist, rich and dark Christmas cake is naturally sweetened with honey and has a base of buckwheat flour making it gluten free, nourishing and wholesome. Most traditional Christmas fruit cakes can take up to four hours to bake, however this simple and wonderful version takes only an hour and is very easy to prepare. The cake is subtly spiced with cinnamon and nutmeg and is packed full of dried blueberries, apricots, figs and walnuts giving it the most incredible texture. This is one of those cakes that improves with age and truly builds a depth of flavour. Even better, this recipe can be easily adapted.
HONEY SWEETENED CHRISTMAS CAKE WITH BLUEBERRIES, APRICOTS & FIGS
You will need:
- ½ cup extra virgin coconut oil, olive oil, or butter
- 1/3 cup honey, maple or agave syrup
- ¾ cup apple sauce
- 1 cup dried blueberries
- 1 cup dried apricots, roughly chopped
- 1 cup dried figs, roughly chopped
- 2 cups raisins or sultanas
- 3 free range eggs, lightly whisked
- 1 ¼ cups buckwheat flour*
- 1 tsp baking soda
- 1 tsp cream of tartar
- ½ cup walnuts, roughly chopped
- grated zest of 2 oranges
- grated zest of 1 lemon
- ¼ cup brandy optional
1/3 cup of blanched almonds
unrefined icing sugar for dusting *optional
*You could use rice flour as an alternative gluten free option. Otherwise, spelt, wholemeal or regular flour also works well.
*Feel free to use your favourite dried fruit, just be sure that it yields 5 cups.
Preheat the oven to 160 Cº
Line a cake tin with 4 circle layers of newspaper and then a sheet of baking paper. This wonderful trick was taught to me by my Grandmother and helps to prevent the bottom from burning.
In a large saucepan over medium heat, melt together the coconut oil and honey. Add the apple sauce and dried fruit, stir to coat well.
Continue to cook on low, while stirring until slightly softened, about 5 minutes.
Add the remaining ingredients and mix until very well combined.
Carefully pour in to the prepared cake tin and smooth out evenly.
Decorate with the almonds.
Bake in the oven for 1 hour or until a skewer comes out clean once inserted.
Leave to cool before carefully inverting on to a plate.
To serve, dust lightly with icing sugar if desired.
*Refined sugar free (without the icing sugar)