Folic acid and bovaer free recipes ... part two ... Flour-less Rich Fruit Cake

Thanks IYE:

1 cup dried apricots roughly chopped
1/2 cup medjoul dates roughly chopped
1/2 cup dried figs roughly chopped
1/2 cup dried cranberries (optional)
1/2 cup currants
1/2 cup raisins
1/2 cup stoned 🤪 prunes roughly chopped

1 large orange – zest and juice
3 tablespoons coconut oil
3 large eggs, beaten
2 heaped teaspoons mixed spice
1/2 teaspoon of ground ginger
1/2 cup of chopped pecans or walnuts (optional)
2 cups ground almonds
Pinch of salt

A generous 1/4 cup brandy 😇

20 cm loose bottom tin lined with greaseproof paper, baking parchment or whatever it is called in your neck of the woods
Oven temp 150 C or gas equivalent?
Cooking time 1 hour 15 – 1 hour 25 mins.

Method

Day before you want to bake put all the dried fruit in large bowl together with zest and juice of the orange and the brandy. Stir well, make a wish, cover with a plate or cling film and leave overnight. (No nibbling now!)

Day after, gently melt the coconut oil – don’t over heat. In another large bowl mix ground almonds, salt, spices, beaten eggs and the melted coconut oil. Mix well. Add the dried fruit and any remaining liquid ( won’t be much!) and mix thoroughly. Add the chopped nuts if using at this stage too.

Empty into prepped tin and bake. Check after 1 hr 15 – stick a skewer in the middle – should be cleanish and the cake firm.

When done leave it in the tin to cool completely then wrap in grease proof paper and then in tin foil. Keeps well for a couple of weeks.

It makes quite a dense cake. Delish served with a chunk of farmhouse cheddar and a glass of port.
Note there’s no sugar in it – sweetness comes from all the dried fruit.

Hope that all makes sense – have written it in my bestest writing. 😉

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(JH: Pic BBC Good Food guide)