I make this cake again and again. It is based on the Maltese St Martin’s Cake and the traditional recipe has no added processed sugar and no added fats. It is also the quickest cake you can possibly make. For a gluten free diet, simply use gluten free flour
You can bake it in different dishes, in a loaf tin or the more traditional round cake tins.
You will need: 250g dates, chopped 200ml warm water 200g self raising flour 4 eggs 200g hazelnuts 100g dried figs, chopped 1 teaspoon bicarbonate of soda 1/4 teaspoon mixed spice 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon grated rind of an orange Grated rind of a lemon Grated rind of a tangerine Juice of one orange, strained
Use a 20-23cm cake tin or similar and non-stick baking spray or a loaf tin
Preheat the oven to 180C and prepare the cake tin with non-stick baking spray.
Soak the dates in the lukewarm water.
Grease the baking tin and if you are using a frame, prepared the dish covered with a baking sheet and place the frame on top of it,
Add the figs, citrus rind, orange juice and eggs. Mix and add the spices. Finally add the sifted flour and baking powder and stir in using a metal spoon.
Bake in a preheated for half an hour to 35 minutes. Check with a skewer before taking it out.
You can see the step by step process here and of course you can substitute the dried fruit of your preference. The dates are essential for the sweetness. If you really do not like dates replace with golden raisins.
My baking ingredients come from Lamb Brand