We've all got a statement Fruit Cake recipe, but have you got a Gluten AND Dairy-free one that is fit for the festive season so you're not left feeling too guilty. This Spiced Recipe is packed full of protein and goodness, inca berries are our tangy and nutritious festive addition to this classic cake. Cinnamon & Nutmeg are the tasty spice flavours. With a bursting zest of orange!
Equipment
- 20cm Cake Tin
- Baking Paper
- Large Mixing Bowl
- Mixing Spoon
- Skewer or Knife
- Optional: Foil
Ingredients
- 200g Apricots
- 200g Raisins
- 100g Chopped Dates
- 1/2 Tsp Nutmeg
- Juice & Zest of 1 Orange
- 3 Tbsp Sunflower Oil
- 3 Organic Eggs
- 200g Ground Almonds
- 50g Chopped Walnuts
Method
- First, pre-heat oven to 150 degrees c.
- Next, prepare a 20cm cake tin, either line with baking paper or use one with a serperate base and coat with a drop of sunflower oil and spread with fingers or a brush.
- In a large mixing bowl combine the dried fruit, eggs, oil, spices, vanilla, orange juice and zest.
- Stir and mix well until fully combined.
- Add the ground almonds and walnut pieces to the above mixture and fold well.
- Next, pour mixture into the cake tin and bake for 60 minutes before checking to see if a skewer of knife comes out clean. If not, cook for an extra 30 minutes and check again.
- Optional: cover with foil if you'd like to control the browning on top.
- Once baked, allow to cool entirely before removing from the cake tin.
- Top with extra walnuts and orange slice.
- Can store for up to a week in an air-tight container.
- Slice and enjoy!
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