Print Options:

Chocolate Almond Fruit Cake

Yields1 Serving

A delicious chocolate fruit cake, full of beautiful flavours and rich aromas

 5 organic eggs
 1/4 cup Changing Habits Rapadura Sugar
 3 Tbsp almond butter
 1/4 tsp. Changing Habits Seaweed Salt
 1/4 cup Changing Habits Coconut Oil, melted
 2 Tbsp Homemade Vanilla Essance
 1 Tbsp Changing Habits Ceylon Cinnamon
 1/2 tsp cardamom
 1 cup Changing Habits Cacao Melts
 1 1/4 cup Changing Habits Emmer Wheat Flour, sifted
 1 Tbsp organic mollasses
 1 1/2 cups almond meal
 3 cups mixed dried fruit (oil and preservative free) I used cranberries, blueberries, raspberries, figs, Changing Habits Dates, sultanas, currants, apricots and cherries.
 1/3 cup silvered almonds + some for garnishing on top
 Optional Add Ins: espresso shots to taste, ginger, zest and juice of an orange, dried coconut, other nuts and seeds
1

Preheat the oven to 170C. Grease and line a springform cake tin.

2

In a small saucepan on low heat, melt the coconut oil and cacao melts together.

3

In a large bowl combine all other ingredients together and add the melted cacao mixture, stirring through evenly.

4

Pour the cake mixture into the cake tin, spreading evenly. Press the extra silvered almonds on top of the cake.

5

Cover the top with alfoil and place in the oven to bake for 40 minutes.

6

Remove the alfoil from the top of the cake and continue to cook for a further 15-20 minutes or until cooked through and still moist.

7

Remove from the oven and allow to cool to room temperature.

8

Cut into slices and serve plain or with fresh whipped cream or yoghurt.