Supercharged Christmas Fruit Cake

This cake will keep in a sealed container in the fridge for up to a month.

INGREDIENTS:

• 200 g almond meal
• 50 g walnuts chopped
• 650 g mixed dried fruit of your choice, such as currants, cranberries, blueberries, raisins, figs, apricot, sultanas, cherries, dates
• 1/2 teaspoon ground cinnamon
• ½ tsp allspice
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• 1 tsp gluten free baking powder
• ½ tsp bicarb of soda
• 1 tsp vanilla powder or extract
• Pinch Celtic Sea Salt
• 1 TBS lemon zest grated
• 3 TBS lemon juice
• 4 TBS coconut milk
• 3 TBS walnut oil (or almond or light olive oil)
• 3 eggs lightly beaten
• 1/2 cup blanched almonds for decorating

METHOD:

1. Preheat your oven to 160 C and line an 18cm cake tin with baking paper In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, bicarb of soda, vanilla, sea salt and lemon zest
2. In a separate bowl place lemon juice, coconut milk, oil and eggs and whisk together Add the dry ingredients to wet and fold through with a wooden spoon Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed
3. Bake for 1 hour on the middle shelf of the oven
4. Open oven and placed blanched almonds on top and return to oven for 30 mins
5. Check cake with a skewer and remove the cake from the oven when the skewer comes out clean Let cool and then carefully remove from tin
6. Stored in sealed container in fridge

This recipe has been kindly shared by Lee Holmes from:
www.superchargedfood.com/