Here is a recipe for a raw Christmas cake, which works best with a dehydrator. The secret to getting a dark brown colour, to replicate the look of a traditional Christmas pudding, is to add a few tablespoons of raw cacao powder. The dried fruit masks the chocolate flavour and makes a lovely moist, sweet treat.
- 100 grams Dried Figs
- 100 grams Currants
- 100 grams Raisins (Australian Sun Muscats or Thompson Seedless)
- 100 grams Sultanas
- 50 grams Dried Cherries
- 2 Oranges (Juice and Zest)
- 1 Lemon (Zest only)
- 1 cup Orange Juice
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg Powder
- 1/2 teaspoon Mixed Spice Powder
- 1 teaspoon Vanilla Powder
- 2 tablespoons Coconut Oil
- 8 tablespoons Ground Linseed (Soak in 1 cup of water)
- 500 grams Almonds
- 3 tablespoons Raw Cacao Powder
- 1/2 cup Walnuts (Roughly chopped)
- Line the base of a 20cm spring form cake tin with baking paper or brush with coconut oil.
- Chop the figs and place in a large bowl along with all of the dried fruit, orange zest, lemon zest and orange juice. Mix thoroughly and soak fruit for about 1 hour.
- Place the ground linseed in a bowl with one cup of water and stir thoroughly. This will become your binding agent along with the coconut oil.
- Place the almonds in a food processor or Thermomix™ and process until it reaches a fine consistency. Do not over blend, as you want to create almond meal.
- Place the almond meal in a large bowl and add all of the spices along with the cacao powder. Mix thoroughly until well combined. This step can be done in a food processor, but I prefer to use a wooden spoon and bowl.
- Add the soaked fruit, soaked linseed, coconut oil and chopped walnuts to the almond and spice mixture. Stir through until well combined.
- Spoon into the prepared cake tin. Spread out evenly and press down firmly. I like to use a pastry knife dipped in a little water to smooth the top surface.
- Remove the side of the tin and again smooth the side of the cake with a wet knife.
- Place in the dehydrator for about 12 hours to “crisp” up the outside and remove some of the moisture.
- Once dehydrated, store in an airtight container for about a week. Decorate with fresh berries or cherries.