Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, natural christmas cake (refined carb-free). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Natural Christmas Cake (Refined Carb-Free) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Natural Christmas Cake (Refined Carb-Free) is something which I have loved my whole life. They’re nice and they look wonderful.
Easy low-carb Christmas cake recipe - even my children can make this one! Tastes just like the real thing, only healthy. Sugar free, grain free, gluten free.
To begin with this recipe, we have to prepare a few components. You can have natural christmas cake (refined carb-free) using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Natural Christmas Cake (Refined Carb-Free):
- Take 175 g dried apricots, diced
- Take 6 tbsp water
- Take 150 mls olive oil
- Get 5 large eggs
- Take 175 g plain wholewheat flour
- Get 2 tsp mixed spice
- Get 1 lemon, zest & juice
- Get 1 orange, zest & juice
- Prepare 175 g raisins
- Take 125 g dried mixed fruit
- Take 225 g currants
- Prepare 175 g sultanas
- Make ready 100 g dried cherries
- Get 40 g flaked almonds
Tips for the best refined sugar free carrot cake. Because we're using natural sugars in this refined sugar free carrot cake and there's an almighty amount of. Spoon Christmas Cake batter into your baking tin. This cake can also be served as a pudding served with vanilla bean custard or thick natural yoghurt and orange blossom honey.
Instructions to make Natural Christmas Cake (Refined Carb-Free):
- Add the diced apricots and the water to a pan and simmer gently until the apricots have absorbed the water and nice and soft.
- Allow the apricots to cool then blend in a food processor until finely minced (or mince with a sharp knife if you don’t have a food processor).
- Put the rest of the dried fruit into a large mixing bowl. Add the zest and juice of the lemon and orange, stir really well and let the fruit soak up the juices.
- In the largest mixing bowl you have, whisk together the oil and minced apricot puree until it is as well combined as you can get it. Whisk in the eggs until all of the ingredients are combined.
- Sift in the flour and spice, mix gently to combine all of the dry ingredients into the wet egg mixture.
- Stir in the rest of your ingredients.
- Pour into an 8 inch cake tin lined with parchment paper. Tie a strip of parchment paper around the outside of your tin with string.
- Bake at 150°C for 3 hours, or until a skewer inserted into the middle of the cake comes out clean.
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