Lee Holmes' Supercharged Healthy Christmas Fruit Cake - cooking recipe

Ingredients

1 cup almond meal
1/3 cup chopped walnuts
3 cups mixed dried fruit (currants, cranberries, blueberries, raisins, figs, apricots, sultanas, cherries, dates)
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon grated lemon zest
3 tablespoons lemon juice
4 tablespoons coconut milk
3 tablespoons walnut oil (or light olive oil)
3 eggs, lightly beaten
1/2 cup whole blanched almond (for decorating)

Preparation

Preheat your oven to 325 degrees and line an 8 inch cake tin or springform pan with parchment paper.
In a mixing bowl combine almond meal, chopped walnuts, dried fruit, spices, baking powder, soda, vanilla, salt and lemon zest.
In a separate bowl, place lemon juice, coconut milk, oil and eggs and whisk together. Add the dry ingredients to wet and fold through with a wooden spoon. Spoon the mixture into prepared tin then press the mixture down into the tin using your hands so that it is compact and tightly packed.
Bake for 1 hour on the middle shelf of the oven.
Open oven and placed blanched almonds on top in a decorative pattern and return to oven for 30 minutes.
Check cake with a skewer and remove the cake from the oven when the skewer comes out clean.
Let cool then carefully remove from tin or pan. Store in sealed container in fridge.