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