Ingredients:

• 100 g medjool dates, pitted

• 1 large orange, zest and juice (approx. 100g juice)

• 3 eggs

• 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder

• 3 tablespoons macadamia nut oil, cold pressed coconut oil or extra virgin olive oil

• 600 g dried fruit, chopped finely (eg sultanas, raisins, apricots, cranberries and figs

• 100 g whole pecans, roughly chopped

• 2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1 teaspoon ground nutmeg

• 1 teaspoon mixed spice

• 1/4 teaspoon salt

• 200 g blanched almond meal

• 100 g blanched almonds or pecans to decorate

Method:

1. Preheat oven to 150°C 

2. Grease and line a 22cm round cake tin

3. Chop pitted dates finely in a food processor or by hand

4. Mix chopped dates, orange zest and juice, eggs, vanilla and oil in a large bowl, until well combined

5. Add fruit, pecans, spices, salt and almond meal and mix until combined

6. Pour into prepared cake tin and decorate with blanched almonds or pecans

7. Bake for 1 1/4 -1 1/2 hours on the middle rack of oven (check by inserting skewer into cake after 1 1/4 hours)

8. Cool in tin before serving

– Thanks to Jo Whitton from Quirky Cooking for always inspiring me to cook real and nourishing food.

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