This Christmas cake is super aromatic, satisfying, and has a very pleasant texture. It's perfect for those who want a more nutritious option amidst the holiday feast.
Sounds delicious! Are you planning to bake it for the holidays? 

DRY INGREDIENTS CHRISTMAS CAKE

1 cup rice flour
1/2 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda (optional)

BLEND IN A BLENDER

1 cup mango pulp
4 eggs
1 cup demerara sugar
1/2 cup sunflower oil
1 and 1/2 cups al dente cooked chickpeas
Pinch of salt
1 piece of ginger the size of your fingertip (optional)
Juice of half a lemon (optional)
2 teaspoons of cracker seasoning (optional)

OPTIONAL FOR DECORATING AND ADDING MORE FLAVOR TO THE CHRISTMAS CAKE

1 cup icing sugar (for icing)
Juice of 1 large tahiti lemon (to dissolve the icing sugar)
1/2 cup chopped dried fruit
1/2 cup chopped oilseeds

Directions

Start by mixing the dry ingredients in a bowl, then add the chopped dried fruit.
Peel the mangoes, cut into pieces and process in a blender without adding water. Measure out 1 cup of pulp. If you have too much pulp, set it aside for later.

Return the cup of mango pulp to the blender and add the other ingredients, the eggs, sugar, oil, cooked chickpeas, salt, ginger, lemon juice and cookie seasoning. Beat well until smooth.

Add this cream to the dry ingredients and mix well with a whisk or wooden spoon.
Sprinkle with the walnuts or whatever oil you're using and transfer to a large baking dish with a hole in the middle, greased and floured with rice flour. My tin measures 27 cm in diameter and 10 cm high. If you don't have a large tin with a hole in the middle, bake it in a 20 x 30 cm tin.

Bake the Christmas cake in a preheated oven at 180º C for approximately 45 minutes, using the toothpick test - when it comes out clean, it's ready. Note that if you bake it in a rectangular tin it will probably take less time, so keep an eye on it.

Wait for the cake to cool completely before removing it from the tin. To do this, run a knife along the side of the pan and also in the center, place a large plate over the cake and turn the pan over.