This cake was designed especially for those with nut allergies. It is also dairy, egg, wheat and refined sugar free....
Place the following ingredients in a medium bowl -
150gm diced apricots
60 gm dried mulberries
Zest and juice of 1 orange
1 1/2 cups freshly made hot red bush (rooibos) tea
1 cinnamon quill snapped in half.
Ensure the cinnamon quill is about half way down the bowl so it is soaking with the fruit. Cool slightly and then cover and place in the fridge for the next week....(you can skip this waiting step, but I would leave it at least until it has cooled).
Step Two -
1 1/2 Tbsp ground chia seeds
1 1./2 tsp baking powder
1 cup oat flour (gluten free)
1 cup wholemeal spelt flour
1 1/2 heaped dessertspoons honey
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp ginger (optional)
1/4 tsp vanilla (optional)
In a small bowl, mix the ground chia seeds with 5 Tbsp water till it becomes a paste.
Place all dry ingredients in a large bowl, mix together. Add in the soaked fruit (excluding the cinnamon stick), the honey and chia seed paste. Mix well.
Line a square baking tin with greaseproof paper, grease with coconut oil. Tip mixture into the tin. Use wet hands and/or a wet back of a spoon to even out.
Bake at 160C for 50-60 minutes until skewer comes out clean and lightly brown.
Alternative - brush with a ginger and orange syrup if desired.
For another delicious Christmas Cake recipe... visit this page (we make at least two of these over the Christmas period, we love it!)