Hi <<First Name>>,
Fruit n Nut Medley Cake
With success in making a fermented nut bread (Newsletter September 2017), I was inspired to experiment with fermented nut meal and the fermented fruit n nut medley to make Choc Nut balls, Raspberry Coconut Cheesecake and Choc Avocado Pie.
I kept experimenting with those two ingredients. The fermented nut meal is easier to digest and more nutritious than unfermented nut meal. The Fruit n Nut Medley from the Introductory Workshop contains beneficial enzymes as the sugars have been broken down.
As you know, ‘KEEP IT SIMPLE’ is my mantra. This Fruit n Nut Cake continues in this tradition! When I return home from a Sunday morning bike ride, a glass of milk kefir with a slice of this cake goes down really well! For a nutritious, tasty coffee break munch we love a slice served with a dollop of cultured cream or ice cream or some pureed fruit like raspberry or mango.
Fruit n Nut Cake – fermented
Ingredients:
1 cup Fruit n Nut Medley
3 cups fermented nut meal
1 cup full fat coconut cream
1 teaspoon vanilla
Pinch salt
3 eggs
1 teaspoon baking powder
Method:
- Preheat oven to 180°C
- Line a 20cm square tin with baking paper.
- Place the Fruit n Nut Medley, coconut cream, vanilla and salt in a processor and process till it’s a smooth liquid.
- Place the fermented nut meal in a large bowl. Add eggs and the processed mixture and combine gently with a fork.
- Add the baking powder and stir in.
- Pour the mixture into the baking tin and bake in the oven for 30 minutes at 180°C. Then wrap foil over the cake and keep baking in the oven for a further 15 minutes.
- Remove from the oven and cool in the tin for 10 minutes. Gently transfer the cake to a rack for further cooling.
Can be eaten warm from the oven or stored in the fridge for a week.
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