Ingredients
Ingredients
400g brazil nuts (roughly chopped in halves/thirds)
200g almonds
175g cashew nuts
150g pitted dates
200g dried figs cut roughly into 1/2 or 1/3rds
150g sticky raisins (see NOTE below)
200g dried apricots (or more figs/dates)
60g goji berries
150g currants
80g dried mulberries (or more currants/raisins)
200g ground almonds
50g tapioca flour
80g raw honey
1 tsp baking powder
20g ground chia seeds
2 Tbsp ground cinnamon
2 large or 3 small eggs
Filtered water
Method
Method
In a large bowl place the brazil, almonds and cashew nuts. To this add the dried fruit (cut the figs, dates and apricots in half or thirds), baking powder, ground almonds, tapioca flour and cinnamon.
In another small bowl, place ground chia seeds with ½ cup of water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent. Add in the honey and mix well. Then add along with the eggs to your dry fruit and nut mix.
Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking. Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and wet hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later. OR press well into individual moulds (I use silicone moulds, which make lovely little Christmas cakes)
Place in an oven at 130C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched. For minis bake for 1hr-1hr 10 mins only (covering half way through). Allow to cool fully before cutting.
This cake will last in the cupboard for at last a month, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!
Serves 35 servings
Enjoy…
NOTE
1.Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.
2. With the proportions of dried fruit these can be altered slightly, I will often use less dates and more figs as I love sticky soft figs, and they create a wonderful flavour in the cake.
