Santa's Christmas Cake
We promise if you leave a slice of this deliciously decadent Christmas cake for Santa, you’ll receive everything you want this Christmas, whether you’ve been naughty or nice!
Ingredients:
- 1 tsp Lord & Lion Ceylon Cinnamon
- 6 pods Lord & Lion cardamom, ground
- 150g dried figs, roughly chopped
- 150g dried cherries, roughly chopped
- 50g candied ginger, sliced
- ¾ cup of gin @prohibitionliquor
- ¾ cup @mandoleorchard almond milk
- 100g dark chocolate, chopped
- 100g pistachio, roasted and finely chopped
- 150g natural coconut yoghurt @thecocotribe
- 1 cup caster sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- ¼ tsp salt
- 1 ½ tsp baking soda
- ½ orange, rind and juice
- Coconut oil or butter for greasing
- Figs for decorating
Method:
- At least 12 hours prior to making the cake, place the dried, chopped figs, cherries and ginger in a bowl and pour over ¾ cup gin and cover.
- Preheat oven to 175C. Grease a 20cm baking tin or bundt tin well.
- To a large mixing bowl, add Lord & Lion spices, flour, baking soda, salt and sugar. Mix well.
- Add in soaked fruit with all the juices, orange rind and juice, Mandole Orchard almond milk and Coco Tribe yoghurt. Mix well.
- Add the chopped dark chocolate, postachios and mix through well.
- Pour the batter into the pan. Sprinkle a little more crushed pistachios over the base ad bake for 40-55 minutes until the top springs back when the centre is lightly pressed.
- Let it cool slightly and pour over dark melted chocolate to finish and serve with your favourite fresh fruit.
Recipe courtesy of Chef Jason Roberts. @chefjasonroberts