There’s a lot to celebrate at the moment and what better way to re-connect with family and friends than over a delicious & nutritious cake! This is my first ever attempt at a fruit cake and I did use a little creative licence but it turned out surprisingly good. Mix up the dried fruits you use (raisins, dates, sultanas, apricots) and you could try soaking them in a little good quality brandy first, for a more traditional Christmas cake.
INGREDIENTS
Gluten Free, Dairy Free
We use all organic ingredients
Serves 6-8 people,
- 1/3 cup (50g) dried figs
- ½ cup (60g) dried cranberries
- 1 cup (80g) dried mulberries
- 2 cups (250g) currants
- Zest & juice of 1 large orange
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 2/3 cup extra virgin, cold pressed olive oil
- 3 free range, organic eggs, lightly beaten
- 2 cups (200g) almond meal
- 1/3 cup (50g) activated brazil nuts, roughly chopped
- 1/3 cup (50g) activated pistachios, roughly chopped
TO MAKE
- Preheat oven to 160°C fan forced.
- Line a 20cm cake pan with parchment paper.
- In a bowl, mix together dried fruit, spices, vanilla, orange juice & zest, olive oil and eggs.
- Add almond meal & chopped nuts, and mix until well combined.
- Pour mix into cake tin.
- Bake in oven for approx. 1 ½ hours until cooked through.
- Allow to cool on wire rack.
TO SERVE
Allow to cool a little then slice & serve warm spread with whipped macadamia nut butter, or grass fed cultured butter.
