Packed with cranberries, figs, and warming spices, these mini Christmas cakes are naturally sweetened, nutty, and perfect for gifting or enjoying with a festive cup of tea.
Makes 4
Ingredients
- 250g cranberries
- 150g figs, chopped
- 10ml ground cinnamon
- Pinch ground nutmeg
- 3ml ground ginger
- 3ml mixed allspice
- 15ml vanilla essence
- Zest and juice from 1 large orange
- 30ml xylitol
- 50g butter, melted
- 3 eggs
- 200g ground almonds
- 80g pecan nuts, chopped
- 80g macadamia nuts
Method
- Preheat the oven to 160°C. Line four 9cm round tins with baking paper
- Combine all the ingredients except the macadamia nuts. Spoon into prepared tins.
- Decorate with macadamia nuts.
- Bake for about 50 minutes or until a skewer comes out clean.
- Cover the tops, if necessary, to prevent overbrowning.
- Cool in the tins.
Make ahead
Cover the cooled, undecorated cakes with plastic wrap and store in an airtight container in the freezer for up to three months.
