Gluten & dairy-free Christmas cake


700 g dried fruits (raisins, apricot, sultanas, figs)

1/2  teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla bean extract

Zest from 1 orange

4 tablespoons extra virgin olive oil

2 tablespoons maple or raw honey (optional)

3 eggs

220g almond meal


Preheat your oven to 160°C fan-forced (320°F). Prepare a 20cm round cake tin with baking paper lining the sides and the base.

In a large bowl combine finely chopped dried fruit, cinnamon, ginger, vanilla, orange zest and juice, olive oil and eggs. Mix well.

Add the almond meal and mix until well combined. Pour the mixture into your baking tin.

Bake for 45 – 60 minutes until cooked.

After 25 minutes, check that the cake isn’t getting too brown on top, if so, cover the top with foil if necessary to prevent over-browning / burning.