Flour less fruit and nut cake

This time last year, I was on a strict elimination diet which meant I could not eat gluten, dairy, eggs, soy, nuts etc. However, even though I am back to a normal diet now, a few habits I developed during the elimination diet have stayed with me and I often make gluten free cakes. Plus, I also wanted to create a festive recipe that people with food intolerances could also enjoy. The result is my flour less fruit and nut cake. It is #gluten free and #dairy free, uses minimal sugar and can easily be converted into a #vegan version. And as far as fruit and nut cakes go, this one is pretty extravagant, which is fitting for this time of the year.

Ingredients:

Fruit mix
1 cup of mixed dried fruit (I used sultans, currants, cranberries, figs, prunes and dates)
Zest and juice of 1 orange
1 heaped teaspoon of ground ginger
1 heaped teaspoon of ground cinnamon
1/4 cup of cognac (brandy, sherry or rum can also be used, alternatively replace with orange juice for an alcohol free version)

Nut mix
1 cup of  chopped nuts (I used almonds, macadamias, hazelnuts, walnuts, pecans and pistachios)

Cake batter
1 cup of almond meal
2 eggs (or two heaped teaspoons of egg replacer powder mixed in water for a vegan version)
Zest and juice of 1 orange
1/4 cup of soft brown sugar
2 tablespoons of rice bran oil (or any other light cooking oil)
1 teaspoon of baking powder

Glaze and topping
3 heaped tablespoons of apricot jam
1 tablespoon of water
Handful of nuts and cranberries to decorate

Method

I prefer to make the fruit mixture in advance so that the spices and alcohol can infuse into the fruit. Simply place all the ingredients (dried, fruit, spices, cognac, zest and juice) together in a mixing bowl and mix well to combine. Cover with cling wrap and set aside for at least 20 minutes or overnight of time permits.

To make the cake batter combine the almond meal, brown sugar and baking powder and mix well with a spatula to ensure there are no lumps. Add the chopped nuts and mix. In a separate mixing bowl, lightly beat two eggs, add the oil and juice and zest of an orange followed by the dry fruit mixture. Add the wet ingredients to the dry and mix to combine. Pour the cake batter into a lined loaf or small cake tin. Bake in a 180 C fan forced oven for 55-60 minutes.

Remove from in the oven, cool in the tin for 15 minutes and then remove from tin and cool on a wire rack.

To make the glaze, place the apricot jam and water in a small saucepan and heat over a low flame for 2-3 minutes or until tiny bubbles appear around the edges. Brush on the warm glaze on to the cool cake. Decorate with nuts and dried fruit of your choice and place some of the remaining glaze on to the nuts and fruit to give them a beautiful sheen.

The cake is delicious on its own, but any left over cake can be served with custard or ice cream.

I hope you enjoy this moist and rich cake with your family and friends or give it as a beautiful edible christmas present. You do not have to be on a gluten free diet to enjoy this lovely cake, but if by any chance you have someone with a food intolerance in your circle of family and friends, they will feel completely spoilt when you make this for them.