If you're trying to cut down on sugar and gluten, this recipe is a great option.
The best part? It's so easy to make!
Here's what you'll need:
250g butter
200g Palmyra Blossom Nectar
4 eggs
200g ground almonds
100g gluten free flour or spelt flour (or just regular flour if you don't have any of those)
grated rind of orange and juice of an orange if needed if the mixture is too dry!
1 teaspoon of baking powder
300g mixed chopped dried fruits e.g. apricots, sultanas, mixed peel, dates (make sure they are absolutely fresh!)
200g chopped walnuts.
METHOD
Preheat your oven to 180°C/350°F/Gas Mark 4. Line a 20cm cake tin with greaseproof paper and set aside.
In one bowl, cream together butter and Blossom Nectar, in a separate bowl gently whisk the eggs. Add the eggs to the Blossom Nectar and butter mixture and then fold in the ground almonds and flour and baking powder and orange zest. If mixture seems too dry then add some of the juice of the orange. Then add the mixed dry fruit and nuts and gently fold into the mixture. pour the mixture into a greaseproof paper lined spring form cake tin and pop into a preheated oven 180 degrees for 40 minutes or until a knife comes out clean. You may need to cook it for a further 10 minutes but if so put some greaseproof paper on the top to prevent the top from burning.
