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Christmas Cake with Figs, Ginger, Walnuts & Orange


Serves 8 – 10

This wholesome Christmas cake has a fantastic moist texture and is packed with figs, ginger, walnuts and zesty orange. Wonderfully simple to prepare, this cake would make a beautiful homemade gift.

Ingredients:
2 cups spelt flour*
1 cup coconut cream
1/2 cup coconut oil or unsalted butter, melted
1 cup coconut sugar or brown sugar
½ cup Alison’s Pantry Figs, roughly chopped
grated zest and juice of 1 orange
1 cup currants
1 cup Alison’s Pantry Walnuts, roughly chopped
1 tsp baking soda
1 tsp ground ginger
2 tsp pure vanilla extract
A pinch of sea salt
1 tsp cinnamon
1 tsp nutmeg
½ cup Alison’s Pantry Natural Almonds for decorating

 

*For a gluten-free cake substitute the spelt flour for buckwheat or all-purpose gluten-free flour.

  1. Pre-heat the oven to 160 C, and grease a 23cm cake tin with coconut oil or line with baking paper.
  2. Add all ingredients into a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!
  3. Transfer the mixture to the prepared cake tin, and smooth out evenly. Place the almonds on top, and gently press into the batter.
  4. Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted into the centre.
  5. Leave to cool in the tin completely before carefully transferring to a plate.

 

The cake will keep for up to 2 weeks in an airtight container.

 

Download the PDF version here: Alison’s Pantry Christmas cake with Figs, Ginger, Walnuts & Orange

This recipe was created by Eleanor Ozrich for Alison’s Pantry.

 


 

 


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