Healthy Low Carb Christmas Cake
This cake was devised for Christmas cake covers who don't want to upset their energy balance - traditional cake is very heavy on dried fruit! Note that because the cake has a low sugar and alcohol content, it will not keep for more than a week but can be frozen.
170 pitted prunes
115g dried apple rings
115g dried apricots
50ml brandy or tea
1 small apple, washed and grated
Zest and juice of 1 orange
1tsp ground ginger
1⁄2 tsp ground cinnamon
1⁄2 tsp fresh grated nutmeg
1tsp vanilla extract
170g soft butter
4 medium eggs
85g ground almonds
85g rice flour
1tsp gluten free baking powder
The day before you make the cake, chop the dried fruit into a bowl and pour over the brandy / tea. Leave overnight, stirring as you are passing / when you can.
Line a 20cm deep cake tin with a double layer of greaseproof paper.
Set the oven to 160C(150C fan)/ gas mark 2.
Cream the butter and xylitol, then stir in the chopped fruit, orange zest and grated apple.
Add the vanilla and spices and beat the eggs in, one at a time. Don’t worry if it looks a bit curdled.
Stir in the ground almonds, rice flour and baking powder thoroughly.
Finally stir in the juice from half the orange to start with, adding more if necessary to make a soft consistency.
Pour into the cake tin and level the top. Tie a double thickness of baking paper around the outside with string.
Bake for 1 .5 – 2 hours until a skewer comes out clean. If the top is getting too dark, put a piece of foil over it.
As soon as it is cool enough to touch, put a piece of foil tightly over the top and leave until completely cold - this softens the top of the cake. Remove from the tin and wrap in a double thickness of foil to store