This recipe is from my grandma and I loved it eversince I was litte. So I decided to share it with you guys because I’m sure you will love it, too! It’s perfect for Christmas but I remember that my grandma had some of the fruitcake in the freezer all year round and we took it with us when we went hiking or something. If you want to do that, make sure to cut it into slices before you freeze it! That way you don’t have to defrost the whole cake every time you need some of it! It’s definitely the perfect snack for on the go because it’s super healthy, delicious and gives you a lot of energy! If you’re allergic to nuts you can leave them out or use almonds only.
Ingredients
- 125g dried pears
- 125g dried plums
- 125g dried figs
- 125g dried apricots
- 100g raisins
- 50g almonds
- 50g hazelnuts
- 30g ground almonds
- 30g ground hazelnuts
- juice and peel from 1/2 lemon and 1/2 orange (make sure it’s organic!)
- 50g coconut blossom sugar
- 1tbsp ground flaxseed
- 150g wholegrain spelt flour
- 1 bag baking powder (17g)
- 40g starch
- 1tbsp cacao powder
- 1tbsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground anise
- 1/2tsp ground coriander
- 180ml black coffee
Directions
- Soak all dried fruits in water for a few hours or overnight. If you don’t have time just cook them in hot water for a couple minutes until they’re soft.
- Drain the dried fruits and cut them into chunky pieces (about 1cm), roughly chop the almonds and hazelnuts and filll everything into a bowl.
- Add the ground nuts and stir well until the dried fruits don’t stick to each other anymore.
- Gradually add all the remaining ingredients and stir until everything is well combined.
- Let the mixture sit for about 5 minutes.
- Preheat the oven to 150Ā°C / 300Ā°F.
- Line a baking tin with baking paper and add the dough.
- Bake the fruitcake for 60 minutes at 150Ā°C / 300Ā°F.
- Let it cool and enjoy.
