Classic Christmas Cake Recipe

Low fat Christmas cake Heart Matters magazine BHF

WEBThis delicious, moist cake has all the rich flavour of Christmas but without the fat or added sugar - and it's even gluten-free.

1. 1. Heat the oven to 180C / 160C fan / gas mark 4. Line your chosen tin(s) with baking parchment. 2. Put the dried fruit in a large mixing bowl and pour in100ml (3½ fl oz) of the herbal tea. Leave to soak for an hour, stirring occasionally. 3. Put the dates, remaining 200ml (7fl oz) of herbal tea and the mixed spice into a small saucepan and simmer gently together for 5 minutes. Take off the heat and leave to cool.
2. 4. In a blender or food processor, puree the dates with the banana and 100ml (3½ fl oz) of the reserved liquid – remove this until smooth. 5. Transfer to a mixing bowl. Fold into the mixed dried fruit with the polenta and baking powder.
3. 6. In a separate bowl, whisk the egg whites into soft peaks and fold into the fruit mixture using a large metal spoon. Spoon into the lined cake tins.
4. 7. Bake for 45 minutes for individual cakes or 1hour -1½ hours for a large tin. Cover lightly with foil after 30 minutes. A skewer pushed into the centre of the cake should come out clean when it's cooked. Drizzle the brandy or sherry over the hot cake, if using, then leave to cool in the tins on a wire rack. 8. Decorate the top of the cake with a spiral of dried apple slices and some herbs and holly (see main picture) or dust very lightly with icing sugar through a festive stencil (see picture below).

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Healthy Christmas Fruit Cake Nourish Every Day

WEBNov 30, 2020 · A healthy Christmas fruit cake recipe that's gluten free, dairy free and grain free using almond flour and coconut flour. Easy to …

1. Start by soaking the fruit. Fill your kettle and pop it on to boil while you organise all the dried fruit into a large bowl. If you're using larger fruit like dates and apricots, roughly chop them up first (my quick tip: snip them with kitchen scissors - it will save you so much time!). Pour the hot water over the fruit and allow to sit for 10 to 15 minutes to soften and then drain and allow to cool to room temperature (get on with your cake prep while this is happening).
2. Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides.
3. Combine the almond flour, coconut flour, bicarb, salt, mixed spice and cinnamon in a large mixing bowl. Zest the orange and roughly chop the walnuts, and add the zest and walnuts to the bowl too. Keep the orange.
4. In a separate bowl, whisk together the eggs, melted butter (or coconut oil), vanilla and amaretto (or extra orange juice if you aren't using liqueur). Squeeze in the juice of the orange (doesn't matter if some pulp goes in).

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