Serves 20 small portions
- 650 g mixed dried fruit (we use sultanas, figs, apricot, dates)
1 teaspoon ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground clove (optional)
- 1/4 teaspoon nutmeg
1 teaspoon vanilla bean paste or vanilla powder
zest and juice from 1 orange
3 tablespoons olive oil
2 cups of almond meal (or ground almonds – in food processor)
50 g pecans or walnuts
- Preheat your oven to 160 C (fan forced). Line a 20cm round cake tin with baking paper on the bottom and sides of the tin to prevent sticking.
- Dice the figs, apricots and dates, and combine with the sultanas, spices, vanilla, orange juice and zest in a large mixing bowl.
- Add the olive oil and lightly beaten eggs and mix to combine, then add the almond meal and the pecans / walnuts (chopped roughly).
- Spoon the batter into your baking tin and place some whole pecans or walnuts around the outer edge for pretty decoration.
- Place in the oven and bake for 1 hour and 20 minutes.
- Check your cake is done by inserting a skewer into the middle. If it comes out clean, then it’s good to go. If there is any wet mixture left of the skewer, then bake for another 30 minutes. You may need to cover the top of the cake with alfoil to prevent it from browning.
- Let the cake cool completely before serving or place in an airtight container and store on the counter (not the fridge) until ready to be devoured.
Note: This cake also works well as a pudding, heated and topped with some fresh cream or coconut cream. Yum!