MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ceylon Tea Infused Christmas Cake
 Categories: Cakes, Holiday, Sri lanka
      Yield: 1 Cake
 
      1 c  Pitted dates
      1 c  Brewed Ceylon with Vanilla
           -tea
      2 c  Spelt flour
      1 tb Baking powder
      1 tb All spice mix
      1 ts Cinnamon
    1/2 c  Sultanas
    1/2 c  Dried cranberries
      1 c  Dried apricots; chopped
      1 c  Mixed nuts; chopped;
           -(walnuts, almonds and
           -brazil nuts or whatever)
      3    Clementines/tangerines;
           -juice of

MMMMM----------------------CASHEW FROSTING---------------------------
      1 c  Raw cashews; soaked in water
           -for at least 8 hours or
           -overnight
      3 tb Maple syrup
    1/3 c  Almond milk
    1/3 c  Brewed Ceylon with Vanilla
      1 ts Cinnamon

MMMMM--------------------------GARNISH-------------------------------
           Pistachios; chopped
           Fresh red currants
 
  To maximise the flavour, brew tea for at least 1 hour.
  
  Preheat the oven to 180°C/350°F.
  
  Roughly chop the dates and place them into a pan with tea and bring
  it to boil. Turn down the heat and cook gently for 10 minutes until
  soft. Mash them to a paste.
  
  Add all the dried fruits, nuts, spices, and the juice of the
  clementines. Mix well.
  
  Remove the pan from the heat and add the flour through a sieve to
  avoid any lumps.
  
  Once everything is well combined, pour the mixture into a greased
  cake tin. Spread batter with a spatula.
  
  Bake for 1 hour. Halfway through the baking time, cover the top of
  the cake with some foil to prevent the top from burning.
  
  Meanwhile, make the cashew frosting: drain and rinse the cashews.
  Place them in a blender and add all the other ingredients. Blend
  until smooth and creamy. Place the cream in the fridge. This will
  help the frosting to thicken up even more.
  
  Once the cake is ready, remove from the oven and let it cool
  completely in the tin, at least 1 hour.
  
  Before serving, cover the cake with the frosting. Be generous!
  Sprinkle with the chopped pistachios and fresh currants.
  
  Recipe by Happy Skin Kitchen via wearetea.com
 
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