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Fruit Salad and Almond Cake
Recipe made by Caroline R from VIC.


  • 300g Freshlife Dried Fruit Salad

  • 1 cup freshly squeezed orange juice

  • 1 cup sugar free breakfast fruit juice

  • 60g butter

  • ½ teaspoon Queen Almond essence

  • 1 teaspoon Queen vanilla extract

  • 1 teaspoon orange zest

  • ½ cup dessicated coconut

  • ½ cup almond meal

  • 2 teaspoons baking powder

  • 2 teaspoons Natvia stevia blend

  • ½ cup chopped dates

  • 2 large eggs, beaten

  • 30g flaked almonds for decoration of top of cake


  • 1.

    Line a 24cm non-stick spring form pan with baking paper and grease sides with a small amount of butter.

  • 2.

    Preheat oven to 170 degrees Celcius.

  • 3.

    Coarsely chop the dried fruit salad mix. Place in a medium saucepan and add the fruit juices. Bring to the boil and simmer for 10 minutes.

  • 4.

    Remove from heat and stir in the butter, zest and essences. Allow to cool.

  • 5.

    When cool, stir in the beaten eggs.

  • 6.

    In a bowl, mix the flour, coconut, almond meal, wheat bran, baking powder, dates and Natvia stevia blend. Add the fruit and egg mixture and stir until thoroughly mixed.

  • 7.

    Spoon into cake pan, smooth the top, and sprinkle the flaked almonds over the top.

  • 8.

    Bake for 40 minutes, until cooked and golden brown on top.

  • 9.

    Cool on rack and store in airtight container until ready to serve.


This is a very simple and healthy cake to make, full of fruit and nuts, and keeps well.

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