These plant-based Christmas cake bites from chef Bettina Campolucci Bordiwill have your guests coming back for more. The addition of whisky gives these vegan treats a boozy edge.
07 December, 2021
For the cake bites
For the icing
Add the ground almonds and oats to a food processor or blender and pulse to make flour. Add the flour to a large bowl.
Put the dates, almonds, candied peel, glacé cherries, raisins, marmalade, cinnamon, mixed spice and whisky in a food processor or blender and mix until nicely incorporated.
Add the fruity mixture to the bowl of almond/oat flour and mix until it's well combined and feels sticky and mouldable.
Form the mixture into 16 small, bite-size balls and put on a plate lined with greaseproof (waxed) paper. Place in the fridge to firm up for 1 hour.
Meanwhile, make the icing by mixing the icing sugar and water into a paste.
Once the cake bites are ready, remove from the fridge and dip each one into the icing. Add a glacé cherry to the top of each bite and sprinkle with dried flower petals. These can be made for later or eaten straightaway.