This cake is barely a cake. In fact, it’s a pile of nuts, seeds and fruit held together with some flour. Every bite is a different flavour and texture and there’s so much wonderful nutrition bursting inside. It makes for fascinating cooking!
This recipe was originally from yummymsmells.caand I have adapted it for my needs. I used a wonderful blood-red pomegranate tea from T2 and it smelled divine as I waited for it to brew, and I don’t usually like flavoured tea (they taste like perfume).
Some coeliacs can tolerate spelt, and some can’t. If you can’t then the flour in this recipe is easily changeable as no rising agent is needed.
- Brew 1 ½ cups of fruity tea for a few minutes. Remove the leaves and while still very hot, pour into a large mixing bowl.
- Add to this 2 ½ cups of dried fruit*. Allow to soak for about an hour.
- Once cooled, add ¼ cup pineapple juice and 300g nuts or seeds**.
- Finally, stir through 2 cups of spelt flour, ensuring that it is well mixed. You can also add some baking powder if you have it or ½ tsp ginger grounds.
- Pour into a large cheesecake tin and bake at 180°C for 50-55 minutes.
- Allow the cake to cool in the tin for 30 minutes, before turning it out to allow the cake to cool completely on a wire rack.
* I have used 1 ½ cups mixed dry citrus peel + ½ cup dates + ½ cup sultanas
** I have used whole almonds, sunflower seeds and pecans