insideKENT Magazine Issue 93 - December 2019 | Page 104

FOOD+DRINK
M A K E A H E A D CHRISTMAS CONT.
Stacey Dee’s Alternative Christmas Cake
Carrot, Cinnamon and Chia Cake - Low sugar and gluten and dairy free
By Great British Bake Off Semi-Finalist Stacey Hart
There’s nothing more traditional than a Christmas
Cake, but a rich fruit cake is not everyone’s cup of
tea and they are jammed full of sugars. Instead try
this festive flavoured alternative, which can replace
your traditional bake or simply be a nice addition
on Boxing Day. NB: If making gluten free, please check all your
ingredients’ packets carefully
Ingredients 2. Whisk together the xylitol and the egg for around
8 mins until thick and voluminous.
• 200g almond flour (or grind some ground almonds in a
blender to make a fine flour)
• 2 large eggs
• 60ml coconut oil (odourless, melted)
• 100g xylitol sugar alternative
• 1 tsp cinnamon
• 1 tsp mixed spice
• 2 tablespoons chia seeds
• 1 tablespoon almond milk
• 1 1/2 tsps baking powder
• 150g grated carrots
• Sultanas (optional)
For the frosting
• 40g unsalted butter softened
• 70g full fat cream cheese
• 20g xylitol ground to a fine powder
Optional to decorate
• Cinnamon
• Whole or flaked almonds
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Method
1. Preheat oven to 180oC/160oC fan.
3. Add the flours, baking powder, cinnamon and
milk, and whisk until just combined.
4. Pour in the coconut oil while whisking.
5. Fold in the carrots and chia seeds (you can add
in a handful of sultanas at this stage, but this will
add in natural sugar).
6. Line a 2lb loaf tin.
7. Pour in the batter and level out with the back of
a spoon.
8. Bake for around 35 mins and then cover with foil
and bake for another 20-25 mins (until a skewer
comes out clean).
9. Turn the cake out onto a wire rack to cool.
To make the cream cheese frosting:
1. Process the xylitol to make an icing sugar
consistency (a coffee grinder is best, but any good
food blender should work).
2. In a stand mixer with a whisk attachment whisk
together the butter and cream cheese until smooth
with no lumpy bits.
3. Add the xylitol a little at a time to avoid clouds
going all over the kitchen!
4. Speed up the mixer and keep whisking for a
minute or two.
5. Refrigerate the frosting to harden for a while.
6. Spoon the frosting over the top and level with a
spatula or knife.
7. Optional extra: Sprinkle the top with cinnamon
and top with flaked or whole almonds
This cake will keep for 2 days in the fridge, take
out for around 15 mins before you want to cut and
eat it.