Christmas Cake
 
 
Tools: Food processor, Blender
Author:
Recipe type: Dessert
Ingredients
  • 2½ cups almonds
  • 1 cup raisins
  • 1 cup currants
  • 1 cup sultanas
  • ½ cup sunflower seeds
  • ½ cup pepitas
  • ⅓ cup cacao powder
  • 2½ cups pitted and soaked dates
  • ⅛ cup agave
  • 1 cup dried cranberries
  • ½ cup hazelnuts (filberts)
Almond Paste
  • 1 cup almonds
  • few drops almond extract (essence - not raw)
  • ⅛ cup agave
  • ¼ cup coconut oil
Frosting
  • 1 cup cashews
  • ½ cup water
  • ¼ cup maple syrup
  • ¼ cup cacao butter or coconut oil
Instructions
  1. Process 2 cups almonds, ½ cup raisins, ½ cup currants, ½ cup sultanas, sunflower
  2. seeds, pepitas and cacao powder until ground but slightly crunchy. Place in a bowl
  3. Pulse chop remaining ½ cup almonds and hazelnuts and add along with the
  4. cranberries
  5. Add remaining ½ cup raisins, sultanas and currants
  6. Process the dates and agave until a smooth paste adding a little water if necessary
  7. Combine both mixtures and mix well together
  8. Line a 15cm (6in) round tin with cling wrap and press in mixture
  9. Cover with cling wrap and leave in fridge for 2 days to set
  10. Decorate with cherries and pecans (see picture) or finish with almond paste and
  11. frosting (see picture)
Almond Paste
  1. Process almonds to a fine powder.
  2. Add remaining ingredients and process to bring together
  3. Spread over top of cake
  4. Refrigerate
Frosting
  1. Process cashews and water to a smooth paste
  2. Add maple syrup and butter or oil and process to mix well. The cacao butter will melt
  3. at a much higher temperature so the frosting will stay thicker in warm temperatures
  4. Place in fridge to set – preferably overnight
  5. Spread either over the top of the cake or around the sides as well
  6. Store in the fridge in an airtight container
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/raw-christmas-cake/