Fruit & Nut Cake
Hot desserts can be a bit much for our warm weather Christmas celebrations, so this showstopping nut cake makes a perfect alternative. Lavishly decorated with fresh fruit, it gives tropical holiday vibes, and is egg-free and dairy-free.
Serves
6Preparation time
30 minsCooking time
30 minsIngredients
- 200 g plain flour
- 200 g hazelnut meal
- 1 tsp bicarbonate of soda
- 2 tsp baking powder
- 160 mL sunflower oil
- 200 mL almond milk
- 1 tbsp apple cider vinegar
- 170 g brown sugar
- For decorating
- Icing sugar
- Fresh fruit of your choice. We used banana, pomegranate, kiwi fruit, mandarin, dragon fruit, papaya, apple, and rockmelon.
Method
Preheat oven to 180C. Grease a 20-centimetre springform pan.
Add plain flour, hazelnut meal, bicarbonate of soda, and baking powder to a large bowl. In a separate bowl combine sunflower oil, almond milk, apple cider vinegar, and brown sugar and stir well to combine. Pour into dry ingredients and mix briefly to combine.
Pour batter into prepared pan and bake for 30 minutes or until cooked through (note: the cake will be quite moist).
Remove from oven and set aside to cool completely. Dust with icing sugar and then decorate generously with fresh fruit.
