Fruit & Nut Loaf Cake
I’ve Partnered up with Whitworths Baking to Share the love this Christmas !
I’m sharing the love with my partner Greg this year who deserves lots of it for being my biggest supporter in starting my new career ! He loves a good bake and was obsessed with this dessert !
I challenge you to share the love this Christmas and bake something special for or with your loved ones !
47g Whitworths Ground Almonds
47g Plain Flour
1g Baking Powder
Pinch of Himalayan salt
100g Whitworths Walnuts
150g Whitworths Flaked Almonds
140g Whitworths Dried Chopped Apricots
150g Whitworths Little Jewel Cranberries
160g Whitworths Juice Locked Raisins
3 large eggs
Drop of vanilla Flavdrops
1 tbsp Whitworths Desiccated Coconut
Preheat your oven to 150°.
Use Frylight Oil to spray a loaf tin making sure you get right in the corners.
Then cut out a rectangle of grease proof paper and put it in the bottom of the tin.
In a large bowl, mix together the flour, ground almonds, baking powder, pink Himalayan salt and Truvia.
Stir in the chopped nuts and dried fruit and mix well.
In a bowl with a hand mixer beat the eggs and Flavdrops until thick (May take a few minutes)
Finally mix the egg mixture in with the dry mix and mix well.
Spread the mixture into the tin and use the back of a spoon to make it flat and compact
Bake for 60-70 minutes. (After 30 minutes cover the tin with tin foil to stop the top burning).
Bake until a knife comes out clean, may look a little moist from the fruit but will still be dry and not wet.
Once cool sprinkle the coconut over the top and serve !