I was fighting the urge to bake a moist, crumbly fruit cake yesterday, and eventually decided to take a gamble & experiment with a grain & sugar free Paleo version. It turned out better than okay, and I would defy any Paleo cynic to tell the difference between this cake and a normal fruit cake.
You will need:-
A 20cm deep, loose bottomed cake tin, greased and lined.
350g of ground almonds
1 tsp bicarbonate of soda
85g agave nectar or other sweetener
1-2tsp ground mixed spice
4 large eggs, beaten
175g softened butter
375g sultanas, raisins, cherries, mixed peel – combination of your choice
Pre-heat your oven to 180 degrees centigrade.
Put the whole lot into your bowl/mixer and whisk until everything is properly incorporated. If it looks a bit stodgy, add approx. 3-4 tbsp full fat milk or coconut (drinking) milk to the mixture, to loosen it to a nice batter.
Spoon it all into your cake tin and level off the top.
Bake it for approx. 1 and a quarter hours, or until a skewer comes out clean from the centre of the cake.
Leave to cool in the tin for about 10 minutes, then place on a wire rack to cool properly.
Put the kettle on and salivate! Remember, if you invite friends to share, there will be less for you!