AMARANTH FRUIT CAKE

BY Ceres Organics

gluten-free   

Ready in 1 hour 50 minutes | Serves many


Ingredients

1 cup Organic Amaranth

100g Organic Sultanas

100g Organic Raisins

100g Private: Organic Prunes (pitted and chopped)

1 cup Pomegranate Juice

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

½ cup Manuka honey

2 large free-range eggs (lightly beaten)

1⅓ cup Organic Buckwheat Flour

1 tablespoon Ground Cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1 teaspoon baking powder

½ teaspoon baking soda

½ cup Organic RAW Whole Almonds

Method

Preheat oven to 170°C. Grease and line a 20 cm square baking tin with baking paper.

Cook amaranth in 4 cups of gently boiling water for 15 minutes, stirring regularly. Drain and set aside to cool.

Combine dried fruit in a bowl. In a small saucepan, gently boil the pomegranate juice, oil and honey. Pour this over the dried fruits and leave to cool for about 30 minutes.

Stir in the eggs and cooked amaranth, breaking up any clumps. Sift in the flour, spices, raising powder and baking soda. Mix gently to just combine.

Spread mixture in the baking tin and press almonds on top. Bake for 70 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven and cool in the tin.