Phillip Chua - NaturopathNov 13, 20231 min readPaleo Christmas Cake (Grain Free)Updated: May 3Ingredients100g Medjool dates, pitted1 large orange, zest and juice (100g juice)3 eggs1 tsp vanilla extract or powder60g coconut oil600g dried fruit, preservative and oil-free, chopped finely (eg. sultanas, raisins, apricots, cranberries and figs)100g whole pecans2 tsp ground cinnamon1 tsp ground ginger1 tsp nutmeg1 tsp mixed spice1/4 fine sea salt200g almond meal100g (approx) blanched almonds or pecans, to decorateMethod1. Preheat oven to 150C.2. Grease and line a 22cm round cake tin.3. Chop pitted dates finely in a food processor or by hand.4. Mix together chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl or food processor, until well combined.5. Add fruit, pecans, spices, salt and almond meal and mix until combined.6. Pour into the prepared cake tin and decorate with blanched almonds.7. Bake for 1 1/4 – 1 1/2 hours (check by inserting a skewer into the cake after 1 1/4 hours) on the middle rack of the oven.8. Cool in the tin before serving.This recipe is sourced from Jo Whitton who has so many amazing recipe resources and phenomenal cookbooks.
Ingredients100g Medjool dates, pitted1 large orange, zest and juice (100g juice)3 eggs1 tsp vanilla extract or powder60g coconut oil600g dried fruit, preservative and oil-free, chopped finely (eg. sultanas, raisins, apricots, cranberries and figs)100g whole pecans2 tsp ground cinnamon1 tsp ground ginger1 tsp nutmeg1 tsp mixed spice1/4 fine sea salt200g almond meal100g (approx) blanched almonds or pecans, to decorateMethod1. Preheat oven to 150C.2. Grease and line a 22cm round cake tin.3. Chop pitted dates finely in a food processor or by hand.4. Mix together chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl or food processor, until well combined.5. Add fruit, pecans, spices, salt and almond meal and mix until combined.6. Pour into the prepared cake tin and decorate with blanched almonds.7. Bake for 1 1/4 – 1 1/2 hours (check by inserting a skewer into the cake after 1 1/4 hours) on the middle rack of the oven.8. Cool in the tin before serving.This recipe is sourced from Jo Whitton who has so many amazing recipe resources and phenomenal cookbooks.
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