‘This cake has no added refined sugar and I use ground almonds instead of flour. I love the taste and texture. If you prefer it sweeter add some stevia.
500g dried fruit of your choice, (currants, raisins, apricots, sultanas, figs, prunes)
1 teaspoon baking powder
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
50g Stork Tub Margarine
250g ground almonds
50g nuts of your choice (almonds, pecans, walnuts, hazelnuts)
Optional: Top with frosting, 50g cherries cut in half and 200g pecan nuts
Glaze the top with warm honey.
You will also need a 20cm round cake tin
Preheat the oven to 150 C.
Cover the cake tin with baking paper or prepare the cake tin with baking spray.
Melt the Stork margarine in the microwave.
Mix with all the liquid ingredients together and add the dates and grated apple with skin on. Use an electric 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 ground almonds
Add the liquid ingredients to the dry ingredients.
Stir using a large metal spoon 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 refined sugar that guarantees preservation.
- Temperature 150C
- Baking time: 50 minutes
- Serves: 12
140g stork margarine or butter
280g icing sugar
1-2 tablespoons milk
Margarine does change the taste of frosting but it also makes it softer and more pliable.
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
Just before serving spread a thin layer of frosting on the top of the cake and decorate with pecan nuts and cherries.
Stork Margarine is imported, distributed and marketed by M&Z (Marketing) Ltd and is available in all leading supermarkets and stores.
Photos: Stefan Stafrace
More recipes using Stork Margarine:
With thanks to Paradise Zone, Ange by Maria Bonavia, Flormar and Nicole Mizzi