Supercharged Christmas Fruit Cake with Coconut Egg Nog

Supercharged Christmas fruit cake

{ MAKES ONE 22 CM (8½ INCH) CAKE }

200 g (7 oz/2 cups) almond meal

50 g (1¾ oz) walnuts, chopped

650 g (1 lb 7 oz) mixed dried fruit (e.g. currants, cranberries, blueberries, raisins, figs, apricots, sultanas, cherries, dates)

½ teaspoon ground cinnamon

½ teaspoon allspice

¼ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg

1 teaspoon gluten-free baking powder

½ teaspoon bicarbonate of soda (baking soda)

1 teaspoon vanilla powder or alcohol-free vanilla extract

pinch of sea salt

1 tablespoon grated lemon zest

60 ml (2 fl oz/¼ cup) lemon juice

80 ml (2½ fl oz/¹/₃ cup) coconut milk

80 ml (2½ fl oz/¹/₃ cup) walnut oil, almond oil or light olive oil

3 eggs, lightly beaten

80 g (2¾ oz/½ cup) blanched almonds, to decorate

Preheat the oven to 160°C (315°F). Grease a 22 cm (8½ inch) round cake tin and line it with baking paper.

In a large bowl, combine the almond meal, walnuts, dried fruit, spices, baking powder, bicarbonate of soda, vanilla powder, salt and lemon zest.

In a separate large bowl whisk together the lemon juice, coconut milk, walnut oil and eggs. Add the dry ingredients to the wet and fold through. Spoon the mixture into the prepared tin, then press down using your hands so that it is compact and tightly packed. Smooth the top with the back of a spoon if necessary.

Bake for 1 hour on the middle shelf of the oven. Remove the cake, press the blanched almonds into the top, then return to the oven for 30 minutes, or until a skewer inserted in the centre comes out clean.

Cool completely in the tin, then remove carefully. It will keep in an airtight container in the fridge for up to 1 month.