White Chocolate Christmas Cake

Recipe by Buffy from Be Good OrganicsCourse: DessertCuisine: European, ChristmasDifficulty: Medium

Servings

servings

Prep time

minutes

Dry
1 c almonds, 1/2 c brazil nuts, 1 c coconut flour
1 tbsp vanilla powder, 2 tsp cinnamon, 1 tsp ginger
1/2 tsp sea salt, 1/4 tsp clove, large pinch nutmeg
Wet
1 c dried fruit I used 1/3 c each of raisins, sultanas and currants
1/2 c dried figs, 1/2 c dried apricots, 1/2 c medjoul dates
1 orange juice, flesh and zest and 3 tbsp virgin coconut oil softened
1 tbsp liquid sweetener eg brown rice syrup, yacon, coconut nectar
1 tbsp vanilla extract and 4-6 drops of essential oil eg cinnamon, clove, cardamom
Icing
1 c raw cashews soaked 1-2 hours, rinsed, and drained
1/3 c water and 1/3 c cacao butter melted
3 tbsp virgin coconut oil melted and 2 tbsp syrup of choice
1 tbsp vanilla extract and pinch sea salt
Fresh berries and mint to garnish

Blend the almonds and brazil nuts in your food processor or blender to form a rough flour.
Add the rest of the dry ingredients, pulse to combine, then set aside.
Roughly chop the figs, apricots and dates in your food processor or blender (they will be quite sticky), then add the remaining wet ingredients and pulse to just combine.
Add the dry ingredient mix back into the food processor or blender and pulse to combine. You want to keep the chunks and the sultanas/raisins/currants whole so be careful not to over blend.
Pour the mixture into a tin with the base lined with baking paper and put in the fridge while you make the icing.
White Chocolate Icing
Blend together all icing ingredients until silky smooth – there should be no lumps whatsoever.
You may need to scrape down your blender a few times in between to get a super smooth result.
Pour icing onto the cake and put back into the fridge overnight to set.
In the morning, decorate cake with fresh strawberries, blueberries, and mint leaves.