October 30, 2019
There’s nothing more traditional than a Christmas Cake, but a rich fruit cake is not everyone’s cup of tea and they are jammed full of sugars. Instead I’ve created a festive flavoured alternative, which can replace your traditional bake or simply be a nice addition on Boxing Day.
For the frosting
Optional to decorate
Oven to 180oC/160oC fan
1Whisk together the xylitol and the egg for around 8 mins until thick and voluminous
2Add the flours, baking powder, cinnamon and milk and whisk until just combined
3Pour in the coconut oil while whisking
4Fold in the carrots and chia seeds (you can add in a handful of sultanas at this stage, but this will add in natural sugar)
5Line a 2lb loaf tin
6Pour in the batter and level out with the back of a spoon
7Bake for around 35 mins and then cover with foil and bake for another 20-25 mins (until a skewer comes out clean)
8Turn the cake out onto a wire rack to cool
Make the cream cheese frosting
1Process the xylitol to make an icing sugar consistency (a coffee grinder is best, but any good food blender should work)
2In a stand mixer with a whisk attachment whisk together the butter and cream cheese until smooth with no lumpy bits
3Add the xylitol a little at a time to avoid clouds going all over the kitchen!
4Speed up the mixer and keep whisking for a minute or two
5Refrigerate the frosting to harden for a while
6Spoon the frosting over the top and level with a spatula or knife
7Optional Extra: Sprinkle the top with cinnamon and top with flaked or whole almonds
8This cake will keep for 2 days in the fridge, take out for around 15 mins before you want to cut and eat it.