Christmas cake

Ingredients

• Apricots

  Sulfured, stewed, with added sugar, dried

  600g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Vanilla extract

  1 tsp or 4g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Orange zest

  100g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Almonds

  Nuts, raw

  2 cup, sliced or 184g

• Walnuts

  Nuts, black, dried

  50g

Directions

1. Preheat your oven to 160C fan forced.
2. Prepare a 20 cm round cake tin with baking paper lining the sides and the base.
3. Combine dried fruit, spice, vanilla, orange zest + juice, olive oil and eggs.
4. Add the almonds and walnuts and mix through.
5. Spoon Christmas Cake batter into your baking tin.
6. Bake for 1 hour and 30 minutes. Check with a skewer to see if it comes out clean, if not bake for another 30 minutes.
7. Cover the top if necessary to prevent over-browning.
8. Cool, then remove from the tin and store in an airtight container in the fridge for up to 1 month.