2 tbsp ground/milled chia or flax seeds
110 ml water
800 g mixed fruit (or your own mix of currants, raisins, chopped figs,
chopped dates or chopped prunes plus a few tablespoons mixed peel)
200 g natural glacé cherries
175 g light brown sugar
50 g black treacle
340 g dairy-free margarine
500 ml water
2 tsp bicarbonate of soda
225 g self-raising flour
225 g wholemeal self-raising flour (or plain wholemeal flour plus 3 tsp
4-6 tbsp brandy, amaretto or sherry (check it is vegan)
4 tbsp apricot jam
1 kg ready-made marzipan
1 kg ready-made sugar paste
1. Mix the chia or flax seeds with the 110ml water, and place in the
2. Take a very large saucepan and tip in the mixed fruit, glacé cherries,
light brown sugar, black treacle, dairy-free margarine and 500ml
water. Bring to the boil then simmer for 15 minutes, stirring from time
3. When cooking time is up, carefully stir through the bicarbonate of
soda, (the mixture will fizz and rise up the sides of the saucepan so
make sure there is enough room to prevent spillages!). Set the
mixture aside to cool completely.
4. Whist you are waiting for it to cool, grease a 22cm round or square
baking tin, and line it with a double layer of baking parchment.
Preheat the oven to 170°C (fan) / 325°F / gas mark 3.
5. When the mixture is cool, stir in the chia or flax seed mixture, (which
should have turned very gloopy), and both types of flour. Mix well so
that no lumps of flour remain.
6. Tip the mixture into your lined baking tin. Bake for 1 hour, then turn
the oven down to 130°C (fan) / 275°F / Gas Mark 1 and bake for a
further 45-55 minutes, or until an inserted skewer comes out clean.
Leave to cool in the tin. To store until needed, wrap in a layer of
baking parchment then a layer of foil and keep in an airtight tin or
7. A few days before marzipanning, feed the cake with brandy,
amaretto or sherry by pricking all over with a cocktail stick then
pouring over 4-6 tbsp of your chosen tipple. You can repeat this
process three or four times for a boozier cake.