- Preparation and cooking time
- Cook: -
- More effort
- Cuts into 16 thin slices
Perfect for health-conscious people who still like a Christmas treat, this is dairy-free and full of fruit and nuts
- STEP 1
Heat oven to 150C/fan 130C/gas 2. Line the base and sides of a 1.5-litre loaf tin (a long thin one is best) with baking parchment. Mix the nuts and dried fruit thoroughly in a large bowl using your hands. Sift in the flour, spice and baking powder, then add the sugar and mix everything well. Beat the eggs with the vanilla, then add to the dry mix, turning everything together well until there is no dry mix visible.
- STEP 2
Turn into the prepared tin and smooth the top. Bake for 1½-1¾ hrs, then cool in the tin for 15 mins. Turn out, peel off the paper and cool on a wire rack. Dust the top thickly with icing sugar, to serve.
I devised this recipe when I discovered I had to give up butter, cheese and fatty meats for health reasons – a bit of a blow when you live in France. I love cake of all kinds, particularly at Christmas, so I am delighted to be able to eat this and I hope you will enjoy it, too. It will keep wrapped tightly in foil for up to 2 weeks.