White Nectarine Christmas Cake
MY TWIST ON THE TRADITIONAL CHRISTMAS CAKE TO LEAVE YOU FEELING LIGHTER THIS CHRISTMAS
Baked with Love | Free from gluten, dairy, soy, preservatives and refined sugar
4 white nectarines cut into slices
1/2 cup olive oil
1/3 cup coconut oil
1/4 cup filtered water
1/2 cup coconut milk
1/2 fresh cherries deseed & chopped finely
Zest and juice of 1 orange
1/4 cup dried mulberries
1/2 cup dried currents
5 dates finely chopped
1 tea spoon bicarb soda
2 t vanilla powder
1 table spoon cinnamon
1 tea spoon lemon myrtle
1/2 cup desiccated coconut
2 cups activated almond meal
1/4 cups buckwheat flour
Zest and juice orange then pour juice over the dried fruits.
Add filtered water to the juice and dried fruits and leave aside to rehydrate for at least 15 minutes.
Line cake tin with baking paper and arrange sliced nectarines on the bottom.
In a food processor blend eggs, oil, coconut milk & bi-carb soda until well blended.
Add in vanilla, cinnamon, lemon myrtle, orange zest, coconut, activated almond meal & buckwheat flour. Blend until well combined.
Mix in dried fruit mixture and gentle place on top of nectaries in cake tin. Due to the nature of these ingredients you may find the cake mixture viscid. If so add in 1/4 cup filtered water or less until mixture is a desired consistency.
Cover with foil and bake on 160 degrees for an hour. Remove foil at 45mins.
Allow to cool then remove from pan by flipping the cake tin upside down onto a plate.
Serve with coconut cream. Enjoy.
Enjoy deeply and stay connected to the beautiful light you are! Love Sarah.