Preheat your oven to 160 deg C fan forced .
Prepare a 20cm round cake tin with a spray of cooking oil and baking paper,lining the sides and base .
In a large bowl combine 600 gm of mixed dried fruit , 1 tsp of ground cinnamon ,1 tsp of vanilla extract , 1 tsp of nutmeg , the juice and zest of 1 orange , 3 tbs of extra virgin olive oil , 3 lightly beaten eggs .
Now add 200gm of almond meal , stirring through with a wooden spoon .
Finally fold through 50 gm of chopped walnuts .
Spoon the batter into your prepared cake tin , allow the tin to sit for 15 minutes on your bench .
Bake for 1 hour and 30 minutes , check with a skewer to see if it comes out clean , if not bake for a further 30 minutes ( cover the top of the tin with a sheet of loose fitting baking paper to prevent over browning .)
Cool , then remove from the tin to a wire rack, when completely cooled store in an airtight container in the fridge for up to 1 month .
Prepare a 20cm round cake tin with a spray of cooking oil and baking paper,lining the sides and base .
In a large bowl combine 600 gm of mixed dried fruit , 1 tsp of ground cinnamon ,1 tsp of vanilla extract , 1 tsp of nutmeg , the juice and zest of 1 orange , 3 tbs of extra virgin olive oil , 3 lightly beaten eggs .
Now add 200gm of almond meal , stirring through with a wooden spoon .
Finally fold through 50 gm of chopped walnuts .
Spoon the batter into your prepared cake tin , allow the tin to sit for 15 minutes on your bench .
Bake for 1 hour and 30 minutes , check with a skewer to see if it comes out clean , if not bake for a further 30 minutes ( cover the top of the tin with a sheet of loose fitting baking paper to prevent over browning .)
Cool , then remove from the tin to a wire rack, when completely cooled store in an airtight container in the fridge for up to 1 month .
No comments:
Post a Comment