FLOURLESS CHRISTMAS FRUIT CAKE

Preparation time 15 mins Cooking time 1 hour Serves 12

Cooking oil spray, to grease 375g mixed dried fruit 80ml brandy Finely grated zest of 1 orange ¼ cup orange juice 2 tsp mixed spice 1 tsp baking powder 250g almond meal 6 free-range eggs ¾ cup caster sugar Icing sugar mixture, to dust Cherries, to garnish Holly sprig, to decorate (not for eating)

STEP 1 Preheat oven to 160°C fanforced (180°C conventional). Grease a 20cm round cake tin with cooking oil. Line base and side with baking paper, so paper extends 2cm above tin.

STEP 2 Put dried fruit, brandy, zest and juice in a food processor and process until a smooth paste forms. Transfer to a large bowl. Stir in mixed spice, baking powder and almond meal until combined and a firm mixture forms.

STEP 3 Put eggs in the bowl of an electric mixer. Beat for 2 minutes or until very foamy. Add caster sugar and beat on high for 5 minutes or until glossy and thick and sugar has dissolved. Using a large metal spoon, fold egg mixture into fruit mixture, in 3 batches, until just combined.

STEP 4 Spoon into prepared tin and smooth surface. Bake for 1 hour or until golden and firm to touch. Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely.

STEP 5 Serve fruit cake dusted with icing sugar, using a snowflake template to create a decorative pattern (to buy the festive deco we used here, see page 68). Garnish with cherries and decorate with holly.