I hope you’ll enjoy my fool proof Fruit Cake recipe which can be made simply and easily and with a minimum of fuss. This one will store in a sealed container in the fridge for up to a month.
Preheat your oven to 160C and line an 18cm cake tin with baking paper.
In a mixing bowl, combine almond meal, chopped walnuts, dried fruit, spices, baking powder, bi-carb soda, vanilla, sea salt and lemon zest.
In a separate bowl place lemon juice, coconut milk, oil and eggs and whisk together, until well combined.
Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into the prepared cake tin, then press the mixture down into the tin using your hands so that it is compact and tightly packed.
Bake for 1 hour on the middle shelf of the oven.
Open oven and placed blanched almonds on top and return to oven for 30 mins.
Check cake with a skewer and remove from oven if/when the skewer comes out clean.
Let cool and then carefully remove from tin.
Stored in sealed container in fridge.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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