We love this loaf! It’s really rich in fruit and just fab paired with cheese and an apple in the afternoon. It’s almost even better than cake! Really?…Yes! Really! Easy to make, but takes a wee while in the oven and make sure that you soak the fruit in advance. Other than that – easy peasy!
100g dried figs, stalks removed and sliced in strips
juice and grated zest of 1 unwaxed lemon
100g glacé cherries, halved
100g mixed candied peel, chopped
100g unblanched almonds
3 medium eggs
20g agave syrup
100g self-raising gluten free flour
¼ tsp salt
1. Line a 1kg loaf tin with baking parchment. Save a few figs for decorating the loaf, put the rest in a bowl with the raisins and lemon juice. Leave to soak for at least an hour.
2. Heat the oven to 180 c. Cut the dates in half and save a few for decoration. Put the rest of the dates in a bowl with the cherries, peel and lemon zest and mix. Stir in the walnuts, almonds and soaked fruit and mix again.
3. Briefly whisk the eggs with the agave and fructose with a balloon whisk. Add to the fruit and nuts and mix well with a spatula. Add the flour and salt and combine until the flour has disappeared. Be careful not to over-mix.
4. Pour the mixture into the lined tin and then decorate with the saved figs and dates.
5. Bake for 20 minutes, then reduce the heat to 150 c and bake for a further 30 minutes until a skewer comes out completely clean. It may take a little longer so be patient! Gluten Free flour and non conventional sweeteners can take a little longer to cook. Leave to cool in the tin.
6. When completely cooled serve in thin slices with cheese, fruits or whatever you fancy!