ILLALANGI RIVERLAND FRUIT AND NUT CAKE September 06 2014

INGREDIENTS

50g Riverland walnuts
150g Riverland raisins
200g Riverland currants
200g Riverland sultanas
50g Riverland apricots
30g Riverland blanched almonds
1 tsp cinnamon
1/4 tsp all spice
2 cups almond meal
3 tbsp extra virgin olive oil
1/2 cup orange juice
1 1/2 tsp marmalade (optional)
3 eggs (Riverland laid)


METHOD

  1. Mix all ingredients together in a bowl.
  2. Divide mixture into two small-medium lightly greased cake pans.
  3. Top cakes with blanched almonds.
  4. Cook in a 150°C oven for approximately 1 hour.
  5. Glaze cakes with marmalade.

Gluten, dairy and refined sugar free. Makes three 400g cakes.