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.
How long will it take?
1 hour
What’s the serving size?
Serves 6
What do I need?
- 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.
How do I make it?
- 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.
