“Although I normally eat monomeals, on certain occasions I do make an exception and make a recipe,” Anne says. “So I would like to share Fruitarian Festive Cake, which is ideal for special occasions. I make it each year for our Christmas dinner. … This recipe can also be made into a smaller ‘cakes’ and served in individual cupcake cases. The ‘cake’ will keep in an airtight container in the fridge for two to three days.”
Fruitarian Festive Cake: Ingredients
- 2 small or 1 large organic orange
- ¾ cup of organic dried dates
- ½ cup of organic dried raisins
- ½ cup of organic dried sultanas
- ½ cup of organic desiccated coconut
- ½ cup of organic coconut crunch (the air-dried flesh of the coconut after the coconut oil has been extracted)
- If unavailable, use another ½ cup of desiccated coconut.
- ⅓ cup of raw organic carob powder
- Pinch of cinnamon (optional)
- 1 cup of raw macadamia nuts
- Naturally dried mango to decorate (optional)
Fruitarian Festive Cake: Directions
- Squeeze the oranges into a large bowl, taking care to remove any seeds.
- Chop the dates finely and add to orange juice.
- Add the raisins and sultanas to the orange juice.
- Add the cinnamon (if using) and stir the mixture.
- Leave the dried fruit or orange juice mixture to soak for a couple of hours.
- Finely grate the shelled macadamias and then add to the mix and stir again.
- Add the carob, coconut crunch and desiccated coconut and stir again.
- Using a pestle, mash all the ingredients in the bowl together until the “cake” has a thick, fudgelike consistency. If the mix is too wet, more of the dry ingredients can be added. If too dry, add more orange juice.
- Place the “cake” mixture into a bowl, pressing in firmly, and leave to chill in the fridge until close to serving.
- Cut out shapes from the dried mango using a small cutter and decorate the “cake.” Place in fridge until it needs to be served.
More with Anne Osborne in Fruit-Powered Magazine
