Start by soaking the dates - place them in a regular breakfast bowl and add hot water until they are just about covered. Sit the bowl to one side for 20 minutes.
Place the dates in a food processor and blend until a smooth paste forms.
Add in the orange juice, zest and vanilla extract. Blend for a further 30 seconds to combine.
Add in the rest of the Christmas cake ingredients and pulse until they have broken down into a thick breadcrumb texture that easily sticks together. This will take approximately 5-7 minutes depending on your food processor.
Stir in the chopped pecans and raisins using a spoon.
Prepare a mold (I used circular cooking rings but a pudding basin will work also). Press the Christmas cake dough into the mold firmly ensuring both ends are even.
Place in the fridge while you prepare the toppings.
For the marzipan, drain and rinse the soaked cashews. Place the cashews in a food processor or Nutri Bullet along with the rest of the ingredients and pulse until a smooth thick creamy sauce forms.
The marzipan couldn’t be any easier; simply add all the ingredients into a small bowl and using a spoon combine them all into a dough.
To assemble the cakes, gently tap the raw puddings from their molds, roll out the marzipan to 1 cm thick and ether cut using your stencil rings or create different shapes to decorate.
Next lather on the icing using a knife and garnish which some goji berries.
Store in the fridge, and keep any extra cashew icing left in a glass jar refrigerated – it’s also a great spread for pancakes!