In keeping with the fashion for "raw", I've developed this delicious fruit and nut cake. It keeps in the refrigerator for about a week or it can be frozen.
Fruit mix
¾ cup | Dried fruit, craisins, chopped apricots, sultanas (Main) |
¼ cup | Orange juice |
¾ cup | Walnuts, chopped |
Cake
¾ cup | Almonds, with skins |
¾ cup | Cashew nuts |
1 cup | Coconut threads |
¾ cup | Dates, pitted, chopped |
1 Tbsp | Orange, finely grated rind |
1 Tbsp | Lemon, finely grated rind |
2 Tbsp | Lemon juice |
2 Tbsp | Honey |
1 tsp | Fresh ginger, finely grated |
Directions
- Combine fruit mix ingredients in a bowl. Cover and stand for 1-2 hours. Lightly oil an 18cm round cake pan. Line base with baking paper.
- Place almonds, cashew nuts and coconut in a food processor. Whizz until very fine. Place in a bowl.
- Place dates, citrus rinds, lemon juice, honey and root ginger in food processor. Mix until well blended. Return dry ingredients to food processor and mix until a dough forms.Place in a bowl and add the fruit mix ingredients.Press into prepared pan. Chill for at least an hour. To serve, cut into thin slices.