Last Minute Teff Christmas Cake


125 g cranberries
250 g sultanas
350 g prunes
1 teaspoon all spice
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla
¾ brown sugar
½ cup golden syrup
3 oranges, juice and zest
125 g marsala
1 cup teff flour
½ cup almond meal
3 eggs whisked

125 g cream cheese, at room temperature
50 g unsalted butter, at room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract


1. Heat oven to 170 °C.
2. Butter and line a 22 cm 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, 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 10.
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.