Farmhouse Fruit Cake Fingers
- A fruity cake for a tea time treat!
- We used almonds, vine fruit and apricots, but you can use your favourite fruit and nuts to create your perfect cake.
- We used a 6 inch square tin to make our fruit cake fingers, but if you would like a larger, circular cake, we recommend a 7″ circular tin.
Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)
60g coconut oil
Ground Almonds 1kg (Sussex Wholefoods)
70g ground almonds
Gluten Free Plain White Flour 1kg (Doves Farm)
100g gluten-free plain flour
Gluten-Free Baking Powder 250g (Sussex Wholefoods)
1 tsp baking powder
Almond Extract 60ml (Nielsen Massey)
2 tsp almond extract
Xylitol 1kg (Sussex Wholefoods)
150g Xylitol
Orange Flower Water 150ml (English Provender Co.)
2 tbsp flower water
Fine Orange Peel 50g (Hampshire Foods)
2 tsp fine orange peel
Lemon Peel, Fine 50g (Hampshire Foods)
2 tsp lemon peel
Organic Lemon Juice 250ml (Sunita)
2 tbsp lemon juice
Organic Mixed Vine Fruit 1kg (Sussex Wholefoods)
300g mixed vine fruit
Organic Apricots 1kg (Sussex Wholefoods)
8 apricots, chopped
Flaked Almonds 500g (Sussex Wholefoods)
100g flaked almonds
Other Ingredients
100g Unsalted butter, softened.
2 Free-range eggs, lightly beaten.
Juice of one large orange
Method
Preheat the oven to 170C/325F/gas 3. Grease and line the cake tin.
1) Beat the butter, and xylitol together in a bowl until pale and fluffy. Add the eggs one at a time, beating after each addition (if the mixture looks curdled add a spoonful of the flour). In a separate bowl add orange water, orange juice, orange peel, lemon peel and lemon juice and set aside.
2) Fold in flour, ground almonds, almond essence and baking powder followed by the fruit & nuts. Combine and finally fold in the orange and lemon mixture
3) Spoon the mixture into the cake tin, cook for 30 mins, and then adjust the temperature to gas mark 2 and cook for a further 1 hour and 45 mins until golden and risen. Test whether the mixture has cooked by inserting a skewer into the cake and seeing whether it comes out clean
4) Remove the cake from the tin and leave to cool for five minutes, and then place onto a cooling rack and set aside to cool completely.
5) Once cool, cut into slices and sprinkle xylitol or coconut palm sugar, serve immediately!
Alternatively this cake should keep for a week if kept in an airtight tin.
