in St Ives to help you to refill, reuse and find eco alternatives
Vegan Christmas Cake Kit - 20cm cake tin
Bag 1/1a
450g raisins
300g sultanas
200g light brown sugar
100g currants
100g cherries
50g mixed peel
Bag 2
175g plain flour
100g ground almonds
100g flaked almonds
2 tsp mixed spice
1tsp ground cinnamon
0.5 tsp baking powder
Bag 3
4 tbs chia seeds
Other ingredients needed
· zest and juice of 1 orange
· zest and juice of 1 lemon
· 150ml rum or brandy, plus extra for feeding
· 250g coconut oil
· 1 tsp vanilla extract
Method
STEP 1
Put the dried fruit, zests and juice, alcohol, coconut oil and sugar into a large pan set over a medium heat. Mix well, bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Put the mixture into a large bowl and leave to cool for 30 mins
STEP 2
Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of newspaper around the outside, tying it with string to secure. Mix the chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
STEP 3
Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip into your prepared tin, level the top with a spoon and bake in the centre of the oven for 2 hrs.
STEP 4
Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of alcohol. Leave the cake to cool completely in the tin.
STEP 5
To store, peel off the baking parchment, then wrap the cake up in tin foil (make sure it's completely cold), and store in an airtight container. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing and decorating in your own creative way!
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