Last Minute Teff Christmas Cake

Ingredients

  • 125 g Cranberries
  • 250 g Sultanas
  • 350 g Prunes
  • 1 tsp All Spice
  • ½ tsp Cinnamon
  • ½ tsp Ground Ginger
  • 1 tsp Vanilla
  • ¾ Brown Sugar
  • ½ Cup Golden Syrup
  • 3 Oranges (juice and zest)
  • 125 g Marsala
  • 1 Cup Ivory Teff Flour
  • ½ Cup Almond Meal
  • 3 Eggs (whisked)

Icing

  • 125 g Cream Cheese (at room temperature)
  • 50 g Unsalted Butter (at room temperature)
  • 1 Cup Icing Sugar (sifted)
  • 1 tsp Vanilla Extract

Method

1. Heat oven to 170 °C.
2. Butter and line a 22cm cake tin with baking paper.
3. In a saucepan, over medium heat, boil the dried fruit, spice, ginger, vanilla, cinnamon, sugar, golden syrup, orange juice and marsala together. Stir and boil for 10 minutes.
4. Remove saucepan from the stove and set aside to cool for about 30 minutes.
5. Add the whisked eggs, ivory teff flour and almond meal to your spiced mix and stir to combine.
6. Pour into cake tin and bake for 50-60 minutes or until cooked through.
7. Leave to cool in cake tin.
8. To make the icing, use electric beaters to beat all the icing ingredients until well combined and smooth. When the cake is cool, generously ice the cake.