The Green Apple Club Christmas Cake
This clean eating Christmas cake is a traditional fruit cake, with plenty of dried fruit, cherries, flaked almonds and citrus. Wholewheat flour replaces the refined flour, and olive oil replaces butter, to make this a lighter, more natural festive cake.
- 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 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. If the cake browns too much on top, cover it with a sheet of foil.
This recipe is taken from the new e-book ‘A Clean Eating Festive Feast‘, with 12 recipes for a Christmas Dinner for the whole family. Clean recipes include crispy polenta roast potatoes, dates in blankets, citrus roasted turkey, sugar-free cranberry sauce, mini sour cherry mince pies and a fig Christmas pudding.