600gdried fruit (I use sultanas (300g), cranberries (150g) and cherries (150g) but use anything you want figs / prunes / apricots, dates etc)
1tspvanilla bean extract(one the seeds from 1 vanilla pod
3tbsporganic virgin coconut oil(liquid measurement, if it's solid, melt it then measure out your tablespoons)
200galmondsgroundor if you have it, almond flour (if you are allergic to nuts coconut flour will work
1orangeZest & juice
Soak fruit in a cup of fruit tea for a hour before mixing everything together.
Preheat your oven to 160 degrees (150 if fan assisted)
Prepare a 20cm high side cake tin with a baking paper lining
Drain off any excess liquid from your pre-soaked fruits then combine them with the spices, vanilla, orange zest, orange juice, coconut oil and eggs in a bowl.
Add the ground almonds (or almond flour / coconut flour) to the mix and combine together thoroughly.
Carefully spoon out your mix into your cake tin.
Bake for 1 hour. If you notice the top of the cake starts to turn too brown (ie it's burning) cover it with a piece of tin foil.
After an hour check the centre of the cake with a metal skewer, if the skewer comes out clean your cake is ready, if not, place the cake in the over for a further 15mins before testing again (can take up to 1hr 30min to bake).
Once your cake is cooked, remove it from the oven and leave it too cool for 10-15mins before removing it from the tin and placing it on a wire rack to cool completely.
The cake will last up to 10 days in an airtight container but once you've tasted it, it's unlikely it will last this long!