Tuesday, December 9, 2014

Summer Fruit Christmas Cake with Lemon Cashew Cream Frosting - An Aussie Vegan and Paleo celebration cake.




It seems that the good old fruit cakes dates back to the 1420's when in Rome they worked out that you could preserve fruit with sugar which at the same time was cheap and available. I think what saddened me the most while researching Christmas Fruit Cake was the bad wrap it got. I think America is to blame for that insinuating that it wasn't appreciated by anyone so was handed from family to family as a way to get rid of it. Or did I misinterpret it and in actual fact it was a member of the family that got passed from pilar to post hence the term 'He's a Fruit Cake' meaning the person is a bit crazy. Even so, it's still demeaning to one of my favorite if not my all time favorite cakes.

It also seems that us Aussies are the only ones that like to consume fruit cake all year round. Well why not, there a great standby and should be enjoyed year round I think. The only different being that we put a lot more effort into your Christmas version. Your everyday Aussie fruit cake is pretty basic but I still think it's pretty special. There's nothing wrong with simple, some of the best flavours are just plain and simple, it' leaves room for us to dress it up and give it wow factor for special occasions such as Christmas and Wedding, which is the other celebration were the Fruit Cake comes into it's own.


This years version is a decadent, grain free, gluten free, dairy free and egg free Fruit Cake made especially for our summer festive season incorporating the amazing tropical fruits we enjoy here in Australia at this time of year. It just seemed like the right thing to do. It's a little bit different to last years Tropical Christmas Cake with White Chocolate Frosting. This is one unusual cake as you'll see, the liquid ingredients are also made with blended fruit as I had an abundance of Rockmelon and it was going into everything that week. The results were pretty good too I must admit. This cake has come our really well. It's been in the fridge for over a week and the flavours just keep getting better and better and the thick and creamy Lemon Cashew Cream frosting on the top really sets it off. Just ask my oldest son, he's nearly devoured the whole thing himself and even made the comment.. 'Mum, you could sell this you know, I'd pay at least 10 bucks for it!!' Well you've had to take that as a good reason to post the recipes, so without further adieu, here it is,

  Summer Fruit Christmas Cake with Lemon Cashew Cream Frosting 
Ingredients:

Cake

1 cup almond meal
½ cup chopped or sliced almonds
2 tbs arrowroot starch, coconut flour or extra almond meal
1 tsp baking powder
1 tsp ground cinnamon
1 large wedge rockmelon - to equal about 3/4 cup when blended with chia
2 chia bran or ground chia

Frosting

3/4 cup raw cashews - soaked 3-4 hours 
3 tbs honey, agave or maple syrup
2 tbs coconut oil
1/2 tsp vanilla powder or paste
1 tbs fresh lemon juice
Optional: 2 tbs shaved raw cacao butter
Lemon and Lime zest to decorate

Preparation:

Cake

  1. Preheat oven to 180oc and grease a medium Bundt tin.
  2. Add tropical fruit mince, almond meal, arrowroot, baking powder, cinnamon and chopped almonds to a large mixing bowl and stir to combine
  3. Add and chia to a blender and blend until smooth then add to the mixture in the large bowl. Stir until it is completely combined then spoon into the Bundt tin and bake for 55-60 minutes. Checking at about 40-45 minutes as different sized cake tins and oven can change the length of time needed for baking. 
  4. Let cool completely before removing from pan. Once cool refridgerate until you need to ice it. Last's well in the fridge for up a week, maybe longer. 
Frosting:
  1. Rinse and drain cashews then add to a small blender such as the tribest personal blender as you will need a good quality one to achieve a really smooth frosting.
  2. add the rest of the ingredients but only add 1 tbs of water and blend until it becomes super smooth and creamy. If it's not turned and seems too dry then add another tablspoon of water until it is just turn. 
  3. Shake the blender up and down to help move the mix as you don't want to have to add too much water or it will be too runny for the cake. Remember it will firm up in the fridge once the oils harden.
  4. Let cool and thicken before pouring over the cool cake. Let it gently drizzle down the sides then get it back into the fridge as soon as possible so that the frosting sets.

Enjoy! 

 Yeow! I love Christmas baking.... :-) 
Enjoy!! 

4 comments:

  1. Hi Karen,

    This is awesome! Just what I need as I plan my holiday menu! Thank you for sharing your delectable Summer Fruit Christmas cake recipe with us at the Special Holiday Edition: Healthy, Happy, Green and Natural Party Blog Hop 2014! I’m pinning and sharing your wonderful post! All the best to you! Happy Holidays!

    ReplyDelete
    Replies
    1. Thank you Deborah, and the same to you and yours.. :-)

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  2. I guess it's the Canadian part of me that loves fruitcake. That frosting looks amazing!

    ReplyDelete
    Replies
    1. I'm with you, I could eat fruitcake all year round and the frosting on this work really well, I've noticed the kids save it for the last bites! :-)

      Delete

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I am not a doctor, registered dietitian or fitness expert. The purpose of my blog is to share my experiences with food, fitness and life and hopefully to inspire you. All content provided on my blog is for informational purposes only. I make no representations as to the accuracy or completeness of any information on this site or found by following any link on this site. Karen

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