The delicate mix of dried fruits, seeds and nuts are gently boiled with tahini and left to soak up the flavours overnight just like a traditional fruit cake. Delicately balanced with almonds and seeds, cloves and cinnamon tahini is also used as a substitute for butter. Tahini is not only is nutritionally better for you with high levels of calcium, protein, omega 3s and Omega 6s, but renders the cake a rich golden colour.
Cooking Time: 1 hour 15 minutes at 170 degree fan forced oven.
25cm cake tin
2 (320g) cups sultanas
1 cup (160g) pitted dates
6 dried figs cut in quarters
1/2 cup whole almonds
1/4 cup mixed sunflower and pepita seeds
1 cup freshly squeezed orange juice
1/2 cup tahini
2 tbspns vanilla essence
1/4 cup milk
200 ml brandy ( optional sub with 200ml juice instead)
1/4 cup milk plus 2-4 tbspn milk
1 tspn baking powder
1/2 cup shredded coconut
1 tbspn cinnamon
1 tspn cloves ground
1/2 tspn bicarb soda
1 1/2 cups plain flour
1. Chop dates and figs roughly
2. Add sultanas, dates, figs, almonds, seeds into saucepan.
3. Pour orange juice tahini vanilla and water into saucepan with dried fruit mixture.
4. Stir on low heat and allow to simmer for 2 minutes. Turn off the heat, and allow to cool.
5. Sift flours, bicarb powder, soda and spices.
6. Add coconut into flour mixture.
7. Beat eggs and milk together and stir into dried fruit and nut mixture.
8. Stir through the flour mixture.
9. Line cake tin with two layers of greaseproof paper.
10. Pour in the cake mix. Ensure it is evenly distributed.
11. Add glace Cherries on top of cake.
12. Bake in 170 degree oven for 1 and 15 minutes. Your cooking time will vary. You may require approximately an extra 15 minutes. Maybe cover in foil for that extra time.
13. Allow to cool and serve