Why not try this yummy Christmas cake recipe? Enjoy and share it with your family and friends.
Preheat oven to 130°C – 140°C.
Place mixed fruit, sugar, brandy, water, cacao melts, crushed pineapple and coconut oil (or butter) in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5 minutes. Allow to cool.
Add the beaten eggs then fold in sifted buckwheat flour, almond meal, baking powder, soda and spices.
Place in a lined and greased 23cm tin. Sprinkle with cacao nibs.
Bake for approximately 2hours or until cooked and tested with skewer.
Check after 1hour and again at 90mins.
When cool sprinkle over the top some straight brandy and allow to seep into the cake!
Serve with fresh whipped coconut cream or cream and ENJOY!
Ingredients
Directions
Preheat oven to 130°C – 140°C.
Place mixed fruit, sugar, brandy, water, cacao melts, crushed pineapple and coconut oil (or butter) in a saucepan. Bring to the boil, stirring all the time and simmer over a medium heat for about 5 minutes. Allow to cool.
Add the beaten eggs then fold in sifted buckwheat flour, almond meal, baking powder, soda and spices.
Place in a lined and greased 23cm tin. Sprinkle with cacao nibs.
Bake for approximately 2hours or until cooked and tested with skewer.
Check after 1hour and again at 90mins.
When cool sprinkle over the top some straight brandy and allow to seep into the cake!
Serve with fresh whipped coconut cream or cream and ENJOY!
Our whole family LOVE this cake. We make it as a treat all year round. A great DF & GF option!
Love to make this but can I substitute the Rapadura Sugar with Coconut Sugar only because that’s what I have at home. Thank you for your reply in advance
Hi Petra, yes of course you can 🙂
What would be the best egg substitute for this cake?