Ingredients Jump to Instructions ↓

  1. cup (125g) coarsely chopped glace apricots

  2. 1 cup (160g) dates

  3. cup (150g) glace figs, quartered

  4. cup (100g) red glace cherries

  5. cup (100g) green glace cherries

  6. 3/4 cup (120g) blanched almonds

  7. 1 1/2 cups (250g) Brazil nuts

  8. 3 eggs

  9. cup (100g) firmly packed brown sugar

  10. 1 tablespoon dark rum

  11. 90g soft butter

  12. cup (30g) almond meal (ground almonds)

  13. cup (75g) gluten-free flour

  14. teaspoon gluten-free baking powder

  15. 1 1/2 teaspoons gelatine

  16. 1 tablespoon water


  18. 3 rings (85g) glace pineapple, chopped coarsely

  19. 2 glace figs, quartered

  20. cup (50g) red glace cherries, halved

  21. cup (50g) green glace cherries, halved

  22. 2/3 cup (110g) blanched almonds

  23. 2/3 cup (110g) Brazil nuts

Instructions Jump to Ingredients ↑

  1. Preheat the oven to slow (150'C). Grease a 20cm ring pan, line the base and side with baking paper.

  2. Combine pineapple, apricots, dates, figs, cherries and nuts in large bowl. Beat the eggs in a small bowl with an electric mixer until thick and creamy; add the sugar, rum and butter, beat until just combined. Stir the egg mixture into the fruit mixture then the almond meal and sifted flour and baking powder. Press the cake mixture firmly into the prepared pan.

  3. Fruit Topping: Combine all ingredients in a medium bowl.

  4. Arrange the Fruit Topping over the cake mixture. Bake, uncovered, in a slow oven for about two hours; cover the cake with brown paper or foil if over-browning. Cool the cake in the pan.

  5. Sprinkle the gelatine over the water in a cup, stand in a small pan of simmering water, stir until the gelatine dissolves; cool slightly. Brush the gelatine mixture over the Fruit Topping.


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