Is it ever too early for Christmas recipes? Umm, when you’re called The MERRYmaker Sisters then the answer is no. Absolutely it is NEVER too early for healthy Christmas recipes. Fun fact: we never actually thought about Christmas when we came up with our business name… it wasn’t until we did a survey of our readers and asked ‘what do you think of when you think of merrymaker sisters’ and one person said Christmas. We were like OH, whoops. We were 3 years into our business so yeah, we weren’t going to change our business name!
Anyway… WE LOVE IT and it actually means: to bring joy to.
You know what’s going to bring you joy today? THIS healthy, gluten free Christmas cake recipe! Merrymaker Mum came up with this baby and oh my gosh you’re going to love it!
3 reasons you will love it: it’s OH SO EASY! Reason 2: there’s not many ingredients and you can find them all at your local supermarket! 3: IT’S SO YUM! We don’t even like Christmas fruit cake and we absolutely went to town on this cake! Serious can’t stop, won’t stop material… dangerous: maybe? Delicious: definitely.
So here it is! Make this healthy gluten free Christmas cake and surprise everyone with your talents! If you do… be sure to share your creation on the socials so we can get slightly jealous that you’re eating Christmas cake and we’re not. Use #GetMerry or just tag us @themerrymakersisters
Emma + Carla
- 200 g sultanas
- 200 g raisins
- 150 g cranberries
- 150 g chopped dried apricots
- 2 cups blanched almond meal
- 3/4 cup pecans chopped
- 1/3 cup olive oil or macadamia oil
- 1/2 cup fresh orange juice
- zest of 1 orange
- 3 eggs whisked
- 1 tsp 100% vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- Blanched almonds (optional for decorating)
- Preheat oven to 160°C (320°F) and line a 20 cm (8 inch) round tin with baking paper.
- Mix the fruit, pecans, cinnamon, nutmeg and orange zest in a large bowl.
- Add the oil, whisked eggs, orange juice and vanilla, mix well.
- Finally stir in the almond meal until combined.
- Spoon the mixture into the prepared tin and decorate with the blanched almonds
- Bake for 1 1/2 hours or until skewer comes out clean.
- Cover with baking paper for the last half hour of baking if the cake is browning too quickly.
- Cool completely before removing from the tin.
- YUM! Enjoy!
- You can make this recipe a month before Christmas and freeze until Christmas Eve! Take out that night to defrost for Christmas Day!