Thursday, 26 April 2012

Almond Fruit Cake

This is a recipe from when we started on the GAPS Diet 6+ years ago. There have been a number of 'adjustments' we've made over the years but the following is what we started out with!

Almond fruit cake
Makes 2, 7" round cakes.

6 large eggs
0.75kg Butternut squash, peeled, seeded and chopped finely in food processor (can also use other squash or courgette)
1 Tablespoon coconut oil - add to chopped butternut squash and blitz for a short time in processor
Dried fruit (any combination)
Ground Almonds - enough to make a porridge like consistency (amount needed will depend on freshness of eggs)
Flaked Almonds - handful (as topping)

Pre-heat oven to 170-180C.

1. Whisk eggs well.
2. Add Butternut squash mixture to eggs and mix thoroughly.
3. Add sufficient ground almonds so mixture has a porridge-like consistency.
4. Line cake tins and sprinkle bases with dried fruit.
5. Pour in cake mix and then top with flaked almonds.
6. Bake for 30-45 minutes until skewer inserted in middle comes out clean.
7. Allow to cool and store in airtight container in fridge or freezer.

Making it today, however, we used 3 extra large eggs, added about 100g of sultanas and 7 Tablespoons of ground almonds.  Also, we baked the cake in one, lined, 8" round springform baking tin.

To start, the butternut squash was peeled and chopped roughly before being placed in the large bowl of our Braun multiquick and whizzed for a few minutes... ending with evenly sized pieces.  The blitzed butternut squash then had the coconut oil added to it, mixed through and then this was all added to the whisked eggs.  

After mixing the butternut squash and the eggs together, ground almonds were then incorporated until the mix was a little firmer and at this point the sultanas were added.  Next, the mix was put in the lined baking tin and some flaked almonds were sprinkled on top.  

Finally, the cake was put in a preheated (170ÂșC) oven and baked for 40 minutes. To test it was cooked, a knife was inserted and, as it came out clean, the cake was removed from the oven and left to cool in the tin.

This cake cuts well once cool, can be frozen if needed and is good with creme fraiche as a pudding.

Give it a go... and let us know what you think!

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