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Sally-Ann’s Paleo-Style Christmas Cake

This grain-free Paleo Christmas Cake is dangerously more-ish, so it’s probably best to bake 2 because your guests will definitely want seconds.

100g dates, pitted & chopped
1 large orange, zest and juice (100g juice)
3 eggs
1 tsp vanilla extract
60g olive oil, macadamia oil or coconut oil
600g dried fruit, chopped finely (e.g. sultanas, raisins, apricots, cranberries and figs – but any good fruit is fine)
100g whole pecans or walnuts or both
2 tsp ground organic cinnamon
1 tsp ground organic ginger
1 tsp nutmeg
1 tsp mixed spice
¼ tsp himalayan salt
200g almond meal (or macadamia meal or pecan nut meal)
100g almonds, walnuts or pecans, to decorate (optional)

Preheat oven to 150℃
Grease and line a 22cm round cake tin
Chop dates finely in a food processor or by hand
Mix together chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl or food processor, until well combined
Add fruit, nuts, spices, salt and almond meal and mix until combined
Pour into prepared cake tin and decorate with blanched almonds
Bake 1¼ – 1½ hours (check by inserting skewer into cake after 1¼ hours) on the middle rack of the oven
Cool in tin before serving