Festive fruit cake

Nutrition per serve

Energy: 190 calories (898 kJ) | Protein: 5g | Carbs: 24g | Sugar: 18g** | Total fat: 10g | Sat fat: 1.2g | Fibre: 3.4g | Serves 16 | Total time: 120 minutes

*Approximate values from Xyris Foodworks software

**Coming from dried fruit and juice

Ingredients

• 150g diced dried apricots
• 150g currants
• 250g sultanas
• 100g dried cranberries
• 200g almond meal
• 2 tsp mixed spice
• ½ tsp cinnamon
• ½ tsp ginger
• 1 tsp nutmeg
• 1 tsp baking powder
• 3 eggs
• 2 tbsp olive oil
• 1 tsp vanilla extract
• 160ml orange juice, divided
• 1 ½ tbsp orange zest

Method:

1. Place apricots, currants, sultanas, dried cranberries in a bowl, add 60ml orange juice and ½ tbsp orange zest, mix, cover and leave to soak overnight.
2. Preheat oven to 160°C.
3. In a large bowl, add almond meal, spices and baking powder, mix lightly.
4. In a small bowl, add eggs, oil, vanilla, remining orange juice and zest, mix well.
5. Add fruit mixture and wet ingredients to flour mixture, mix well to combine.
6. Pour mixture into a lined 20cm round cake pan.
7. Place in oven and bake for 1 hour. Check with a skewer, if it’s not clean, cover cake with foil and bake for a further 20 minutes.
8. Let cake completely cool before serving. Top with flaked almonds and cherries for a festive look.

Why it’s good for you:

• This recipe has no added refined sugar. The sweetness comes from all the wonderful dried fruits and orange juice which means you get all the flavour and less of the sugar.
• Almond meal is a good source of healthy fats and is high in vitamin E and magnesium. It is also lower GI than regular flour so it helps keep blood sugar levels stable.

All information contained in this recipe has been prepared by CBHS health professionals and is intended for general information purposes only. The information provided should not be relied upon as medical advice and does not supersede or replace a consultation with a suitably qualified healthcare professional.