Celebrate with our festive forté-life Christmas cake

Have your cake and eat it too with this festive forté-life recipe - it’s sure to be a crowd pleaser.


  • zest and juice of one orange
  • 1 cup raisins
  • 1 cup currants
  • 1 cup cranberries
  • 1 cup slivered almonds
  • 3 cups almond meal
  • 2 small, ripe bananas (the flesh of mine weighed 200 grams)
  • 10 medjool dates, seeds removed
  • 2 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 50grams vanilla forté-life
  • pinch of salt


  • Preheat your oven to 175°C or 350°F.
  • Grease a 18cm round cake tin (we use a spring form pan but if you are using a cake tin, then line it also).
  • Place the zest, juice, raisins, currants, cranberries and almonds into a medium-sized saucepan. Heat until the juice starts to boil. Reduce the heat to low. Cover. Simmer for 5-10 minutes, stirring occasionally.
  • Place the almond meal, banana, dates, spices, vanilla and salt into your processor. Blend at high speed until the mixture resembles a smooth, thick batter. Stir through the raisin mixture.
  • Spoon the cake mix into your prepared tin and use damp hands to smooth over the top of the cake.
  • Bake for 30 minutes. Cover with foil and bake for a further 15 minutes.
  • Remove from the oven and cool in the tin for 30 minutes. If you are using a spring form pan remove the sides and allow the cake to cool completely.

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