Summer Christmas Cake
from Chef Craig Rodger
I have to say, being Scottish I’m more familiar with scarves and chest colds than sun, sea and sand for Christmas. But it’s New Zealand, and it’s summer-time! So instead of fighting it, I’m embracing the warmer festive season with my lighter take on the classic Christmas cake. It features a couple of the usual suspects like some warming rum and citrus peel but I’ve leaned towards fresh summer fruit with strawberries and cherries – which are just too good at this time of year to pass up on.
Ingredients:
- 225g Butter, softened
- ⅓ Cup (75g) Natvia (xylitol/stevia/erythritol granules)
- 4 Eggs
- 2 cups (225g) LSC (Linseed, Sunflower and Chia powder – generally available at your local supermarket)
- Vanilla extract to taste
- 1 Lemon zest
- 1 Orange zest
- ¼ cup mixed nuts, chopped (optional)
- ½ cup Cherries (stoned and roughly chopped)
- ½ cup Strawberries (tops removed and roughly chopped)
- 2 tbsp (30ml) Rum (optional)
- ½ tsp (1.3g) cinnamon
- ½ tsp (1.3g) mixed spice
- 2 tsp (10g) Baking powder
Method:
In a mixer, cream the butter and the Natvia until pale and fluffy. Keep mixing on slow and add the eggs one egg at a time. Fold the remaining ingredients through and pour the mixture into a lined cake tin. Bake in a pre-heated oven set to 170C – 180C for approximately 20 minutes. Check the cake is ready by carefully piercing into it with a skewer, the skewer should come out clean or at most a tiny bit sticky.
Additionally, you could drizzle another 15ml rum over the cake once baked and still warm.
Hey sounds yum! Do you have the carb count?
Also my hubby mentioned he saw you had a LCHF pavalova on Facebook? Is there a recipe available for this?
Thanks so much 🙂
Hi Rose,
there’s a step by step guide here, but I’m not sure about the carb count – if you can’t see it you could ask on the post.
https://www.facebook.com/whatthefatbook/posts/771494349664457