Fig & Cranberry Festive Cake

Posted by Lorna Macchia on

There’s a lot to celebrate at the moment and what better way to re-connect with family and friends than over a delicious & nutritious cake! This is my first ever attempt at a fruit cake and I did use a little creative licence but it turned out surprisingly good. Mix up the dried fruits you use (raisins, dates, sultanas, apricots) and you could try soaking them in a little good quality brandy first, for a more traditional Christmas cake.


Gluten Free, Dairy Free

We use all organic ingredients

Serves 6-8 people,

  • 1/3 cup (50g) dried figs
  • ½ cup (60g) dried cranberries
  • 1 cup (80g) dried mulberries
  • 2 cups (250g) currants
  • Zest & juice of 1 large orange
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp vanilla extract
  • 2/3 cup extra virgin, cold pressed olive oil
  • 3 free range, organic eggs, lightly beaten
  • 2 cups (200g) almond meal
  • 1/3 cup (50g) activated brazil nuts, roughly chopped
  • 1/3 cup (50g) activated pistachios, roughly chopped


  • Preheat oven to 160°C fan forced.
  • Line a 20cm cake pan with parchment paper.
  • In a bowl, mix together dried fruit, spices, vanilla, orange juice & zest, olive oil and eggs.
  • Add almond meal & chopped nuts, and mix until well combined.
  • Pour mix into cake tin.
  • Bake in oven for approx. 1 ½ hours until cooked through.
  • Allow to cool on wire rack. 


Allow to cool a little then slice & serve warm spread with whipped macadamia nut butter, or grass fed cultured butter.

Fig & Cranberry Festive Cake

← Older Post Newer Post →

Leave a comment


Baked chocolate Gluten Free Sweet Vegan

Lactation Cookies

By Lorna Macchia

Welcoming a new baby into the world is an incredibly special time for any mum, and taking care of your own health is just as...

Read more

Chocolate Crackle Slice

By Samara Macchia

I discovered a bag of activated buckwheat in the pantry and thought that it might be a good crispy addition to chocolate slice.  It turned...

Read more