C H R I S T M A S C A K E
Surprisingly moist and decadent, you will love this vegan easy to make festive cake.
Now is a good time to prepare the cake and skewer the top before adding a tbsp or two of port or whisky to keep it moist every week until icing.
Store it in an airtight container.
You will need:
1kg mixed dried fruit
zest and juice of 1 orange
zest and juice of 1 lemon
150ml Port, plus extra for feeding
250g vegan butter
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
Put the dried fruit, zests and juice, port, butter and sugar into a large pan over a medium heat. Mix and bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved.
Put aside and leave to cool for 30 mins.
Mix the chia seeds with 150ml water until thick and gel like. Then add the chia with remaining ingredients to the cooled fruit mix. Add to a lined 20cm cake tin and bake for 2 hours at 150c.
To ice it I prepped the cake with a glaze made from marmalade, which I boiled with a tbsp of water and strained.
I then coated in marzipan and royal icing. We used @loveoggs aquafaba and icing sugar which tastes like the real thing!
Recipe created by Annabelle, one of the Chefs at the Seasons Kitchen Café on the Hartfield Road in Forest Row.
You can follow her on Instagram @bellsplantkitchen