‘This cake has no added refined sugar, no butter and no flour and I love the taste and texture. If you prefer it sweeter add some stevia
You will need:
500g dried fruit of your choice, (currants, raisins, apricots, sultanas, figs, prunes)
1 teaspoon baking powder (gf)
1/2 teaspoon bicarbonate of soda
pinch of salt
2 apples grated
1 teaspoon cinnamon
Few drops good vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon mixed spice
1 tablespoon apple organic vinegar
Grated rind of an orange
3 tablespoons olive oil
250g ground almonds
50g nuts of your choice (almonds, pecans, walnuts, hazelnuts)
Flaked almonds to sprinkle on the surface before baking.
You will also need a 20cm round cake tin
Preheat the oven to 150 C.
Cover the cake tin with baking paper or grease the tin lightly with olive oil. Mix all the liquid ingredients together and add the dates and grated apple with skin on. Mix together and then use a hand held blender to bring this mixture to a smooth consistency. In a separate bowl, mix all the dry ingredients together including the nuts and cherries until they are coated with the almond meal.
Add the liquid ingredients to the dry ingredients.
Stir until the mixture is consistent but do not overmix.
Pour the batter into the prepared cake dish
Bake for an hour. Check after 50 minutes of baking time as each oven is different.
Leave the cake to cool in the container.
Store in an air tight tin preferably in the fridge if you are keeping long term as there is no added sugar that guarantees preservation.
Stevia by Truvia at Borg & Aquilina
Nuts, dried fruit and spices by Good Earth Distributors
Filippo Berio Olive Oil and Fry Light Spray by Rimus Group