Raw Christmas cake
In keeping with the fashion for "raw", I've developed this delicious fruit and nut cake. It keeps in the refrigerator for about a week or it can be frozen.
- Combine fruit mix ingredients in a bowl. Cover and stand for 1-2 hours. Lightly oil an 18cm round cake pan. Line base with baking paper.
- Place almonds, cashew nuts and coconut in a food processor. Whizz until very fine. Place in a bowl.
- Place dates, citrus rinds, lemon juice, honey and root ginger in food processor. Mix until well blended. Return dry ingredients to food processor and mix until a dough forms. Place in a bowl and add the fruit mix ingredients. Press into prepared pan. Chill for at least an hour. To serve, cut into thin slices.