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SCD Christmas Cake

SCD Christmas Cake - Grainfree Glutenfree Fruit Cake

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Course Bread & Baking, Dessert, Snacks
Cuisine British, Dairy-Free, Gluten-Free, Grain-Free, Low Carb, Paleo, Refined Sugar-Free, SCD, Vegan, Vegetarian
Servings 16 slices

Ingredients
  

  • 350 g ground almonds (4 cups almond flour)
  • 1 tsp bicarbonate of soda (baking soda)
  • 80 ml date syrup (1/4 cup)
  • 4 eggs
  • 80 ml honey (1/4 cup)
  • 150 ml coconut oil (1/2 cup) plus extra for greasing the tin
  • 2 inches fresh ginger
  • 1 orange (zested)
  • 1 apple
  • 6 tbsps whiskey (plus 100ml - 1/3 cup - to 'feed' the cake)
  • 200 g dried apricots (1 cup)
  • 200 g raisins (1 cup)
  • 200 g sultanas (1 cup)
  • 150 g dates (1 cup)
  • 100 g flaked almonds (1 cup)
  • 1 tbsp vanilla essence
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 75 g blanched almonds (3/4 cup)

Instructions
 

  • Preheat the oven to 160C (325F).
  • Grease a 10 inch diameter cake tin with a removable base very well with some of the coconut oil.
  • Start by roughly chopping the dried apricots and dates. Mix the chopped fruit with the raisins and sultanas and cover with the whisky. Leave to soak while you prepare the rest of the cake.
  • In a separate bowl, mix together the ground almonds, bicarbonate of soda, salt, and the spices - cinnamon, ground ginger, ground cardamom, allspice & ground cloves.
  • Add the honey, eggs, vanilla essence, date syrup and the zest of the orange to a food processor. Blend until combined.
  • Making sure the coconut oil is liquid (melt if it isn't) add this to the food processor and blend again thoroughly.
  • Combine the wet and dry ingredients and mix well until everything is combined.
  • Grate the ginger and the apple and add to the mixture.
  • Add the flaked almonds and the whisky soaked dried fruits to the mixture and stir well to combine, making sure the fruit and nuts are evenly distributed.
  • Spoon into the cake tin and flatten out the top.
  • Decorate the top with the blanched almonds in a pretty pattern.
  • Bake in the oven for about an hour until a skewer comes out clean after being inserted.
  • Remove carefully from the tin and allow to cool.
  • Once cool, place in an airtight container and 'feed' with whisky every few days or once a week until Christmas! about 4-6 times in all.