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Line a 24cm non-stick spring form pan with baking paper and grease sides with a small amount of butter.
Preheat oven to 170 degrees Celcius.
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.
Remove from heat and stir in the butter, zest and essences. Allow to cool.
When cool, stir in the beaten eggs.
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.
Spoon into cake pan, smooth the top, and sprinkle the flaked almonds over the top.
Bake for 40 minutes, until cooked and golden brown on top.
Cool on rack and store in airtight container until ready to serve.
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