No Bake Fruit Cake with Chai

No Bake Fruit Cake Slices With Chai Tea

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Here’s how to make easy no bake Christmas cake slices infused with the flavours of masala chai tea!

I’m not sure there’s anything better than my rich Christmas cake at Christmas time, but if you want something a little speedier, I have the next best thing….. these no bake fruit cake slices! Infused with the flavours of chai and dark rum and whipped up in the food processor, no oven required!

Masala Chai is Perfect for Christmas

Masala chai is my most favourite Christmas tea, I use it to flavour so many festive recipes. And it adds so much flavour to this no bake fruit cake. I also love adding a splash of dark rum for extra festive flare, but that it totally optional.

Here are some other masala chai infused recipes that you may love too:

What to Pair With my no Bake Fruit Cake

I always love to pair tea and dessert, in fact dessert always feels unfinished without a cuppa! If you are like me, try one of these teas with this easy fruit cake recipe:

• Eggnog – Made with Masala Chai!

• Mulled Wine – Made with Orange and Masala Chai!

• Coconut Chai Latte – Made with creamy coconut, maple syrup and chai!

Here’s how to Make my No-Bake Fruit Cake From Scratch

This no bake fruit cake is so easy to whip up. Firstly, prepare the fruit by soaking it masala chai and rum for at least 4 hours. Also, prepare the marzipan layer and allow that to set in the fridge. Make the fruit cake by mixing everything together in a food processor and firmly pressing in your lined cake tin. Set in the fridge before topping with your homemade marzipan. Enjoy with a lovely cuppa 🙂

INGREDIENTS

For the Marzipan Layer

• 1 Cup (96g) of Blanched Almond Flour (Finely Ground)

• 2 Tablespoons of Honey/Agave

• 1 Tablespoon of Water

• 1 Teaspoon of Rose Water

• 1/2 Teaspoon of Almond Extract

For the Christmas Cake Layer

• 2 Heaped Tablespoons of Masala Chai

• 2 Shots of Dark Rum – Optional

• 1 Cup (175g) of Medjool Dates – Pitted & Chopped

• 1/2 Cup (95g) Dried Apricots – Chopped

• 1 Cup (150g) of Sultanas

• 1/2 Cup (120g) of Walnuts

• 1/2 Cup (130g) of Almonds

• 3 Tablespoons of Cacao Powder

• 1 Tablespoon of Orange Zest

• Pinch of Salt

• 2 Tablespoons of Arrowroot Powder or Icing Sugar for Dusting – Optional

METHOD

For the Marzipan Layer – Optional

• Combine all of the ingredients in a food processor for around 5 minutes until a ball of dough forms.

• Roll into a ball and place in the fridge 1-2 hours before using.

• Keep wrapped up in the fridge for up to 5 days.

For the Christmas Cake Layer

• Firstly, brew the tea in 1 cup of freshly boiled water for 5-10 minutes before removing the tea leaves. Add the rum if you are using and soak your dried fruit in the mixture. Allow the fruit to soak for at least 4 hours up to overnight.

• In a food processor, combine the dried fruit, nuts, cacao powder, orange zest and pinch of salt. Combine all the ingredients roughly. Don’t overmix the ingredients otherwise it will be too smooth and not fruit cake like.

• Line a baking tin with cling film and press the cake firmly into the bottom.

• Roll out the marzipan between two pieces of parchment paper, cut to the desired size and lay on top of the cake. Sprinkle with arrowroot powder or icing sugar for a snowy-sparkly finish (optional).

• Place in the fridge to firm up before slicing.

No Bake Christmas Fruit Cake Slices

Ingredients

• 1 Cup (96g) of Blanched Almond Flour (Finely Ground)
• 2 Tablespoons of Honey/Agave
• 1 Tablespoon of Water
• 1 Teaspoon of Rose Water
• 1/2 Teaspoon of Almond Extract

• 2 Heaped Tablespoons of Masala Chai
• 2 Shots of Dark Rum – Optional
• 1 Cup (175g) of Medjool Dates – Pitted & Chopped
• 1/2 Cup (95g) Dried Apricots – Chopped
• 1 Cup (150g) of Sultanas
• 1/2 Cup (120g) of Walnuts
• 1/2 Cup (130g) of Almonds
• 3 Tablespoons of Cacao Powder
• 1 Tablespoon of Orange Zest
• Pinch of Salt
• 2 Tablespoons of Arrowroot Powder or Icing Sugar for Dusting – Optional

Instructions

1. Combine all of the ingredients in a food processor for around 5 minutes until a ball of dough forms.
2. Roll into a ball and place in the fridge to firm up.

1. Firstly, brew the tea in 1 cup of freshly boiled water for 5-10 minutes before removing the tea leaves. Add the rum if you are using and soak your dried fruit in the mixture. Allow the fruit to soak for at least 4 hours up to overnight. Drain the fruit after soaking.
2. In a food processor, combine the dried fruit, nuts, cacao powder, orange zest and pinch of salt. Combine all the ingredients roughly. Don’t overmix the ingredients otherwise it will be too smooth and not fruit cake like.
3. Line a baking tin with cling film and press the cake firmly into the bottom.
4. Roll out the marzipan between two pieces of parchment paper, cut to the desired size and lay on top of the cake. Sprinkle with arrowroot powder or icing sugar for a snowy-sparkly finish (optional).
5. Place in the fridge to firm up before slicing.

Nutrition Facts

Calories

170

Fat (grams)

8

Sat. Fat (grams)

0.7

Carbs (grams)

24.7

Fiber (grams)

3.2

Net carbs

21.5

Sugar (grams)

18.2

Protein (grams)

3.75

Sodium (milligrams)

5.8

Cholesterol (grams)

0

Approx nutritional values.

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