Low Sugar Christmas Cake Recipe

Healthy Christmas Fruit Cake Nourish Every Day

WebNov 30, 2020 · Preheat your oven to 150 C. Line a 20 cm cake tin (preferably spingform) with baking paper along the base and sides. …

Rating: 4.8/5(27)
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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Low Sugar Christmas Cake (Gluten Free) Add Some Veg

WebDec 3, 2018 · Instructions. If soaking the mincemeat, stir with the brandy in a large bowl and leave at room temperature to soak for at least 1 1/2 …

1. If soaking the mincemeat, stir with the brandy in a large bowl and leave at room temperature to soak for at least 1 1/2 hours or overnight.
2. Preheat oven to 180C/350F/gas 4, and carefully grease and line a 20cm (8") round deep cake tin.
3. Beat the butter with the xylitol for 2-3 minutes until light and fluffy, then stir through the rest of the ingredients. Add the mincemeat (if you like your fruitcake dark and deep, add an extra handful of raisins) and mix well until combined, then spoon the batter into the cake tin and bake for 30 minutes, then lower the oven temperature to 160C/325F/gas 3 and bake for another 1 hour-1 1/2 hours, or until a skewer inserted into the centre of the cake comes out clean. If at any point while baking the cake starts to catch but isn't cooked through, cover with foil. Allow the cake to cool slightly, then pierce all over with a skewer and spoon over the brandy. Allow to cool completely, then ice and decorate how you want, or wrap tightly in baking paper and tin foil and keep in the fridge for up to 1 week, or in the freezer for up to 1 month.

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