Skeletal tissue

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Christmas Cake

Surprisingly moist and decadent, you will love this vegan easy-to-make festive cake. Now is a good time to prepare the cake and skewer the top before adding a tbsp or two of port or whisky to keep it moist every week until icing. Store it in an airtight container.

You will need:

To ice it I prepped the cake with a glaze made from marmalade, which I boiled with a tbsp of water and strained.

I then coated in marzipan and royal icing. We used @loveoggs aquafaba and icing sugar which tastes like the real thing! Enjoy x

• 1kg mixed dried fruit • zest and juice of 1 orange • zest and juice of 1 lemon • 150ml port, plus extra for feeding • 250g vegan butter • 200g light soft brown sugar • 4 tbsp chia seeds • 175g plain flour • 100g ground almonds • ½ tsp baking powder • 2 tsp mixed spice • 1 tsp ground cinnamon • ¼ tsp ground cloves • 100g flaked almonds Put the dried fruit, zests and juice, port, butter and sugar into a large pan over a medium heat. Mix and bring to the boil, then lower the heat and simmer for 5 mins until the sugar has dissolved. Put aside and leave to cool for 30 mins. Mix the chia seeds with 150ml water until thick and gel-like. Then add the chia with remaining ingredients to the cooled fruit mix. Add to a lined 20cm cake tin and bake for 2 hours at 150c.

Recipe created by Annabell, one of the new chefs at the Seasons Kitchen on Hartfield Road, Forest Row. You can follow her on instagram @bellsplantkitchen BrainBashers - Daily Sudoku Print

SUDOKU BrainBashers Sudoku - Nov 24 - Super Hard

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