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Lucy Di Marino

This Christmas cake is moist, sweet, full of fruit and light enough to be enjoyed over and again. Topped with a delicious cream and sprinkle, it is also healthy enough to be eaten for breakfast.

Ingredients

Cake

¼ tsp baking soda
1 tsp mixed spice
1½ tbsp baking powder
2 tbsp ground Ceylon cinnamon
40 g dried mulberries
50 ml orange juice
100 g pitted medjool dates
190 ml water
225 g buckwheat groats
225 g apple

Fruit Mix

1 tsp mixed spice
1 tbsp ground Ceylon cinnamon
20 g finely grated orange zest
50 ml orange juice
100 g dried cranberries
120 g dried apricots
140 g dried mulberries

Cream

1 tsp ground Ceylon cinnamon
40 g dried figs
100 g cashews
170 g orange flesh

Sprinkle

55 g hazelnuts
65 g raisins
75 g pecans

Method

To make the cream, in a food processor or high speed blender, process the ingredients until completely smooth and refrigerate to set for 4 hours. Make sure the orange flesh is sweet and free from pith.

To make the topping, in a food processor or high speed blender, process the ingredients at a low speed until broken down, well combined and still retaining some texture.

To make the fruit mix, in a food processor or high speed blender, process the ingredients at a low speed until broken down, well combined and still retaining some texture.

To make the cake, in a food processor or high speed blender, process the buckwheat, spices and baking powders into a fine flour. Add the rest of ingredients and process until smooth.

Mix the cake batter and fruit mix together well and transfer to a cake tin or mould. Bake at 180°C for 50 minutes.

Allow to cool and top with cream and sprinkle and dried fruit if desired.

Enjoy!