Christmas Fruit Cake

200 g dried fruit, finely chopped, mixture of dates, dried cranberries, dried figs, prunes and dried apricots
1 tablespoon orange zest
50 g walnuts, finely chopped
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon mixed ground spice, nutmeg, cinnamon and cloves
Generous amount brandy
60 g coconut oil
200 ml unsweetened almond milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
Pinch salt
150 g ground almonds
150 g gluten-free flour
2 heaped teaspoons baking powder
1/4 teaspoon baking soda

Place the dried fruit, orange zest, walnuts, ginger, cinnamon and mixed spice in a bowl and add a generous amount of brandy, until everything is roughly covered.
Keep covered in the fridge for around 24 hours, to allow the flavours to develop.
Before making the cake, preheat oven to 180 degrees Celsius.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water.
Once melted, add the milk to the same bowl along with the lemon juice, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda.
Add the dried fruit mixture (along with any residual brandy), adding a tiny splash more milk if it’s looking too dry
Transfer the mixture into a baking tin lined with greased baking paper (18cm spring form tin).
Bake in oven for around 30 minutes until risen and an inserted skewer comes out clean.
Once cooked, leave to cool completely before frosting the cake.

Drain soaked cashews and add to a food processor along with all the other ingredients.
Whizz until completely smooth.
Taste and adjust flavour if necessary, adding more maple syrup, salt or vanilla if needed.
Leave the buttercream to cool before using to frost the cake.