Blogs from the team

The ‘Evolution’ Christmas cake

Not enough people make their own cakes, puddings and sweet treats for Christmas, and yet there’s nothing more satisfying than the creativity of home baking. Especially if you’re going the extra mile of  caring about the provenance of your ingredients.

Whereas a shop bought cake, and don’t be fooled by upmarket branding, contains zero health benefits, our Evolution (because it’s been invented by us) Christmas cake will actually benefit your body in terms of nutrition – with what it doesn’t contain, being as important as what it does contain.

Read on, it really is as simple as that, Christmas does not need to be the unhealthiest time of year!

I just love the combination of vanilla, orange and cinnamon in recipes and this Christmas cake is the perfect recipe to marry these flavours together.

Ingredients
140g sultanas
4 tablespoon brandy
250g organic, grass fed butter, softened
220g coconut sugar
1 teaspoon vanilla extract OR a generous pinch of Bulletproof Upgraded Vanilla Powder
3 large eggs, beaten
200g spelt flour
1 teaspoon baking powder
1 teaspoon each cinnamon, nutmeg and ginger
100g ground almonds
50g blanched almonds, chopped
140g dried apricots, chopped
140g dried figs, chopped
Zest and juice 1 lemon
Zest and juice 1 orange

 Directions
1. Mix the sultanas and brandy and set aside for about an hour to soak.
2. Heat oven to 160C/140 fan. Grease a deep 23cm loose-bottomed cake tin and line the base and sides with a double layer of baking parchment that comes about 2.5cm above the sides of the tin.
3. In a large mixing bowl, beat the butter, sugar and vanilla until pale and fluffy. Beat in the eggs one by one.
4. Stir in the flour, baking powder, cinnamon, nutmeg and ground almonds. Next add the soaked sultanas, apricots, figs and the zest and juice of both the lemon and orange. Scrape into the cake tin, smoothing out the surface
5. Bake on the middle shelf of the oven for 1 hour 25 minutes. Insert a skewer in the centre to check it’s cooked, if not bake for 10 minutes more. Cool the cake in the tin. Wrap in grease proof paper and then a layer of foil. Cake will keep for up to a month.

2 thoughts on “The ‘Evolution’ Christmas cake”

  • Sandy Halliday

    I came across this recipe while looking for a gluten free cake. While this is not gluten free I know that spelt flour is better than modern wheat flour. I was wondering though if this can be made in a round cake tin? The instructions say grease a deep 23cm loose-bottomed cake tin but the picture shows a loaf tin. What size round tin could I use for this recipe?

    Reply
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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie. Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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