Gather and measure all the ingredients like flour, eggs and baking powder.
In a mixing bowl, add ¼ cup dried figs chopped, 1/4 cup dried apricots chopped, ¼ cup dried prunes chopped, ¾ cup black raisins chopped, ¼ cup pitted dates chopped. To this, add 60 ml fresh orange juice. Mix well, cover and soak for 2 days.
In a stand mixer, add 1 ½ cup softened nutralite classic spread, ¾ cup brown sugar. Add 4 eggs, one at a time till completely combined and fluffy. Then add 1 tsp dried ginger powder, 1 tsp clove powder, 1 tsp cinnamon powder, 1 tsp baking powder, ¼ cup almond meal(almond powder).
Beat for a few seconds till combined. Add 1 tsp vanilla extract, ¼ cup sliced blanched almonds, the soaked dry fruit mixture and 2 cups all purpose flour.
Beat till all ingredients are well combined and the mixture is fluffy and smooth.
To grease the pan, take a springform baking pan, spread nutralite classic spread all round the inside of the pan. Then add in some flour and tap the flour all round so that the flour sticks to the bottom and sides of the pan. To remove excess flour, turn the pan over a tray or the sink and tap it so the extra flour falls out.
Next, pour the cake batter into the greased pan and spread the batter all round the pan till the sides.
Preheat the oven at 180 degrees celsius for 10 minutes. Then place the pan in the oven and bake for 35 to 40 minutes until a knife inserted comes out clean.
Lightly run the knife around the edges and then release the pan and remove the cake.
Cut into wedges and serve.
Storage And Serving Method
Cut the cake into thick slices and serve alongside a cup of tea or coffee.
For storing the cake, keep in an airtight jar in the refrigerator.
calories per serving
98 g Fat52 g Protein241 g Carbs26 g FiberOther
Vitamins & Minerals
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment