Fruit Salad and Almond Cake
Over a year ago
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Ingredients
- 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 on top of cake
Accompaniment
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Description
Recipe by Caroline R from VIC: a very simple and healthy cake to make, full of fruit and nuts, and keeps well.
Method
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1
Line a 24cm non-stick spring form pan with baking paper and grease sides with a small amount of butter then 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, orange zest almond essence and vanilla extract. Allow to cool.
Stir in the beaten eggs when cooled then in a bowl, mix flour, dessicated coconut, wheat bran, almond meal, baking powder, dates and Natvia stevia blend.
Add the fruit and egg mixture then stir until thoroughly mixed.
Spoon into cake pan, smooth the top, then sprinkle flaked almonds over the top. Bake for 40 minutes, until cooked and golden brown on top.
Cool on rack and store in an airtight container until ready to serve.
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