Ingredients:
Dried Fruit:
200g Whole Glace Cherries
100g Candied Orange Peel – chopped
150g Candied Ginger
200g Sultanas
100g Dried Cranberries
160g Dried Abricots chopped
100g Dried Prunes chopped
Fruit marinade:
180ml of Amaretto liqueur
80ml of Armagnac or Brandy
2 tsp of Vanilla essence
2.5 tsp of French 4 Spice
Grated Rind and Juice of 1 large orange
Grated Rind and Juice of 1 lemon (unwaxed)
Nuts:
125g Walnuts
50g Almonds chopped
Flours:
200g Almond Flour
20g Millet flour
10g Baking powder
30g Chestnut flour
20g Tapioca flour
30g Oat flour
1 tbsp Psyllium flour
1/2 tsp salt
Cake Batter:
5 eggs
3 table spoons of raw brown sugar
1 tbsp of maple syrup or liquid honey.
250g of melted DF butter
Equipment:
3 large mixing bowls
1 Spring form tin
Electric mixer
Baking parchment
Steps:
Fruit:
Chop and combine all of the dried and crystalized fruit. I like to leave the cherries whole, because they are such a beautiful surprise when you cut into the cake.
Mix together the Fruit marinate ingredients and pour over the fruit.
Cover and allow to marinate for between 2 hours and overnight if you have the time.
Preheat the oven to 150C
Prepare the spring form cake tin, lining with parchment paper and a little df butter
Batter:
Melt the DF butter
Combine the flours and salt together in a separate bowl and set aside
Break the eggs into a large clean bowl
Using the electric mixer beat the eggs for 2 minutes
Add the sugar and maple syrup
Slowly poor the melted df butter into the eggs, beating constantly with the electric mixer.
Add to the flour and continue to mix until fully combined.
Fold the fruit and its marinade into the batter.
Add the nuts. I like my walnuts whole and my almonds chopped but its up to you.
Give it one last mix with a wooden spoon or spatula
Pour it into the prepared spring form tin
Cover with a second layer of parchment
Cook for 1.5 – 2 hrs until a skewer inserted into the centre comes out clean.
