RH Amar – French’s & Frank’s

Christmas Cake

Juliette Bryant, Superfoods and How To Use Them
Serves: 12
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  • BASE
  • 1 cup almonds, soaked for 1 hour & water discarded
  • 1 cup mixed seeds (pumpkin seeds, sunflower seeds & hemp seeds)
  • ½ cup of walnuts
  • ¼ cup raisins or incan berries
  • ¼ cup of goji berries
  • ¼ cup of dried cranberries (without sulphur dioxide)
  • 1 cup pitted dates
  • 1 tbsp maple syrup
  • ½ tsp ground cinnamon
  • ½ tsp mixed spice
  • 1 tbsp orange zest, grated
  • 3 tbsp coconut butter, melted
  • 1 cup cashews, soaked for at least 30 mins
  • ½ tin coconut milk
  • 1 tsp orange zest, grated
  • 1 tsp ground cinnamon 3
  • 3 tbsp maple syrup or agave nectar
  • ½ tsp vanilla extract or vanilla pod extract


  1. BASE
  2. Blend the seeds and nuts until they’ve broken down into a biscuit-like consistency. Add the remaining ingredients and blend until all the fruit is broken down and you have a dough-like consistency
  3. Pour into a silicon mould and press firmly down with your hand making a firm base
  4. Place in the freezer while you make the topping
  6. Blend the cashew nuts, coconut butter, maple syrup and coconut milk until creamy. Add in the vanilla, cinnamon and orange zest and re-blend until mixed
  8. Remove base from the freezer and spread the topping over evenly
  9. Place the cake back in the freezer to set for 30 mins
  10. TO SERVE
  11. You can keep the cake in the freezer covered until the day you want to eat it. Take it out 1 hour prior to eating and leave to defrost
  12. Serve chilled with grated orange zest
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