• 400g mixed fruit / cherries
• 50 g chopped nuts of choice
• one 450g tin chopped pineapple
• 5 eggs
• 125g coconut oil / butter
•  1 cup almond/ buckwheat flour of pending your gluten tolerance
• 1 cup self raising flour
• 1tsp bicarb
• optional brandy  for soaking
• 1 cup sugar (optional) – for me it is sweet enough from the fruit)

Method:

1. Put all fruit into cooking pot and soak overnight in brandy(1/4 cup)
2. Add in coconut oil and bicard and bring to the boil, stirring all the time(it will froth up)
3. Allow to cool
4. Add nuts and flour – stir/ beat/mix till fully integrated – not runny but not stiff either

1. Now make one big cake, small muffin size cakes or mini cakes

2. 

   Bake in moderate oven for 40 minutes. Do the knitting needle stick test – If the needle is clear the cake is ready.

Cashew Nut Cream Topping:

• one 500g packet raw cashew nuts

• 

  enough water to blend into a creamy texture

• 1tsp organic vanilla essence / two vanilla pods scrapped clean

Method:

Combine all ingredients in the blender. For a very thick cream add less water. For a runny cream as for a hot Christmas or sticky date pudding add more water.

 

1. you can add in anything you fancy ( exotic and extravagant or real simple)
2. you can eat it fresh or freeze it for later use
3. you can make it in advance and wrap it up for Christmas with a dash of brandy
4. you can dress it up or leave it bare for informal and casual fare.

Other pages of interest:

• death by sugar
• cashew nut cream
• decadent chocolate balls

 

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