It's December and at this time of year my foodie thoughts always turn towards the holidays and family traditions. Growing up my Mum and Nanna would cook all of the festive treats from scratch. Mince pies, ginger biscuits, chocolate yule log, Christmas pudding and of course the Christmas cake.
All completely decedent and delicious but to be honest I'm getting a headache from thinking of all that sugary gluttony.
My Nanna would start her Christmas cake preparations months before the event but here I have created mini fruit cakes that can be made with only a week to go. Made lovely and light with almond flour they are a delightfully healthylicious festive bite.
In a large bowl add the raisins, cranberries and apricots.
Drizzle the fruit with honey.
Pour the brandy over the fruit and cover the bowl with plastic wrap.
Set aside to macerate for at least 24 hours or up to a week.
Preheat your oven to 180C
Place paper cake cups into a muffin pan.
In a bowl add the almond flour, coconut sugar, baking powder and cinnamon.
In a second bowl add the olive oil, eggs and vanilla extract and whisk to combine.
Fold in the flour mixture.
Add the walnuts and orange zest and mix in to the batter.
Drain the fruit but keep the brandy for later.
Fold in the fruit and stir to evenly distribute.
Spoon the batter into the paper cups to just half way.
Top each one with a pecan.
Bake for 30 minutes or until a tooth pick inserted in the centre comes out clean.
Transfer the muffin cups from the pan to a wire rack and allow to cool completely.
When the cakes are totally cold, gently remove the paper cups.
With a tooth pick pierce holes in the top of the cakes and drizzle over the reserved brandy.
Keep in an airtight container in the fridge for up to a week.