Ingredients
100g Medjool dates, pitted
1 large orange, zest and juice (100g juice)
3 eggs
1 tsp vanilla extract or powder
60g coconut oil
600g dried fruit, preservative and oil-free, chopped finely (eg. sultanas, raisins, apricots, cranberries and figs)
100g whole pecans
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 tsp mixed spice
1/4 fine sea salt
200g almond meal
100g (approx) blanched almonds or pecans, to decorate
Method
1. Preheat oven to 150C.
2. Grease and line a 22cm round cake tin.
3. Chop pitted dates finely in a food processor or by hand.
4. Mix together chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl or food processor, until well combined.
5. Add fruit, pecans, spices, salt and almond meal and mix until combined.
6. Pour into the prepared cake tin and decorate with blanched almonds.
7. Bake for 1 1/4 – 1 1/2 hours (check by inserting a skewer into the cake after 1 1/4 hours) on the middle rack of the oven.
8. Cool in the tin before serving.
This recipe is sourced from Jo Whitton who has so many amazing recipe resources and phenomenal cookbooks.