Replacement eggs for chia seeds on this vegan tackle a conventional Christmas cake. The coconut oil provides a splendid heritage flavour and keeps the cake wet.
INGREDIENTS
- 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 150ml rum, plus extra for feeding
- 250g coconut oil
- 200g light soft brown sugar
- 4 tbsp chia seeds
- 175g plain flour
- 100g ground almonds
- ½ tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 100g flaked almonds
- 1 tsp vanilla extract
METHOD
- positioned the dried fruit, zests and juice, rum, coconut oil and sugar into a big pan set over a medium heat. give it an amazing mix, convey to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Tip the mixture into a massive bowl and depart to cool for 30 minutes.
- warmness oven to 150C/130C fan/gasoline 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper across the outside, tying it with string to secure. blend the chia seeds with 150ml water. go away to sit for 5 mins till gel-like and thick.
- add the last elements to the fruit mixture, along side the chia seed mix, and stir well, ensuring there aren't any pockets of flour. Tip into your prepared tin, stage the top with a spoon and bake within the centre of the oven for two hrs.
- dispose of the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of rum. leave the cake to cool absolutely inside the tin.
- To shop, peel off the baking parchment, then wrap properly in dangle film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the very last week to provide the surface a risk to dry before icing.
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