Sugar free, gluten free fruit cake recipe

0:15 Prep | 0:50 Cook | 10 Servings  | Capable cooks

This healthier version of fruit cake is sugar free and gluten free so everyone can enjoy a slice!

INGREDIENTS

2 cups almond meal
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
2/3 cup prunes, cut in half
1/2 cup dried apricots, cut in half
1/2 cup pistachios, cut in half
1/3 cup dried cranberries
3 eggs
2 tablespoons olive oil
1 teaspoon vanilla bean paste
1 teaspoon orange rind
Raw almonds, to decorate

EQUIPMENT

8cm x 19cm loaf pan

METHOD

Step 1 Preheat oven to 180C or 160C fan-forced. Grease and line an 8cm x 19cm loaf pan (base measurements) with baking paper.

Step 2 Combine almond meal, salt and bicarbonate in a large bowl. Stir through dried fruit and pistachios. Whisk eggs, oil, vanilla and rind in a large jug until combined. Stir egg mixture through almond mixture. Spoon into prepared pan. Level top with a spatula. Decorate with almonds.

Step 3 Bake for 50 minutes (covering loosely with foil if over-browning) or until cooked when tested with a skewer. Stand cake in pan for 5 minutes. Lift cake onto a wire rack and stand until cooled.