RECIPE: ExtRAWdinary Christmas Cake

by Polly N on December 10, 2010

WOW, I’ve had loads of messages asking me to post this recipe and I am more than happy to share it with you. It’s so good that it hardly stood a chance in my household – it was gobbled up in no time! Looks like I’ll be making another one nearer to Christmas then!


  • 1 cup almonds, soaked for at least 1 hour
  • 1 cup walnuts
  • 1/4 cup raisins
  • 5-6 medjool dates
  • 1 tbl maple syrup or agave nectar
  • 1/2 tsp ground cinnamon
  • 1 tbl grated orange zest

Drain the almonds, discard the soak water and run them under the tap quickly. Place them in the food processor with the walnuts and process until broken down into very small pieces. Add the raisins, cinnamon and orange peel. While the machine is running. drop the dates down the chute of the food processor as this will bind the mixture together. (I tear or cut the dates into smaller chunks so it is evenly distributed throughout the mixture.) Test the mixture by pinching it between thumb and forefinger; if it sticks together and holds then it is ready to be moulded. If not, add another date or two if needed. Remove the mixture from the food processor and mould into a Christmas Cake shape on a plate. Put it in the fridge while you make the icing.


  • 3 tbl coconut butter melted
  • 1 cup cashews, soaked for at least 20 mins
  • 1 tsp grated orange zest
  • 1 tbl maple syrup or agave nectar
  • 1/2 tsp vanilla extract or vanilla pod extract
  • 1 tsp mesquite (optional)

Combine all ingredients in a food processor or high speed blender until smooth. (Depending on your food processor, you may find that it is unable to break down the nuts until it’s completely smooth. A high-speed blender is better but not essential – it’ll still tastes good!)

Drizzle or pour the icing over the centre of the cake and put in the fridge to set. I did this 3 or 4 times once each layer had set as I wanted a “drizzled on effect” hence the blobs of icing at the side. If you wanted to make it neater, you could pop the icing in the fridge to harden for 5 minutes and then ice it delicately. (Don’t leave it too long though as it will harden quickly.)

Christmas Tree

Put 3 kiwis in a food processor and blend until smooth. Lay the mixture out flat on a teflexx sheet and place in the dehdrator until dry and leathery. If you don’t have a dehydrator you should be able to do this on a tray in the oven maybe using some baking paper, leaving the door ajar. (I haven’t actually tried this as I have a dehydrator so this will be an experiment for you!) This is known as a fruit leather. I then cut the shapes out that I needed for the Christmas Tree!


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