This is an old family recipe made with spelt and almond meal, it’s super dense and full of fruit. Ideal for big family Christmas or to last the entire holidays, you could easily half the recipe if you don’t want such a large cake. Best made a few week in advance.
Annalise’s Low Wheat Christmas Cake
INGREDIENTS
400g Rasins
400g Sultans
300g Currents
300g Mixed Peel
220g Blanched Almonds
220g Dried Figs
Brandy or Apple Juice
210g Butter
3/4 cup brown sugar
5 Eggs
Pinch of Salt
1 1/2 cups White Spelt Flour
1/2 cup Almond Meal
1 tsp Nutmeg
1 tsp Cinnamon
1 tsp Mixed Spice
Cake tin: we used 25cm x 8cm
METHOD:
Soak fruit and 150g of the blanched almonds (save some for the decoration) in brandy or apple juice overnight
Line a cake tin with baking paper
Heat oven to 150 degrees
Cream butter and sugar
Add eggs one at a time, keeping the mixture smooth
Chop up the almonds
Mix dry ingredients in a separate bowl
Add 1/2 of the fruit and half of the dry ingredients to the butter and egg mix , stir in well.
Repeat with remaining ingredients and mix well
Pour into a cake tin and decorate with remaining blanched almonds
Cook for 2 1/2 hours with a tray of water in the bottom of the oven, cover with tinfoil to prevent burning if needed. You’ll know it’s cooked when a skewer come out clean. Take your cake out of the oven and pour over some more brandy or apple juice over the top.
You can continue to pour brandy over the cake in the weeks leading up to Christmas, it if you feel the need. Use a serrated knife cut!
