Fruity Spiced Tea Cake
2 cups mixed dried fruits (dried cherries, raisins, chopped apricots, figs, dates)
½ cup maple syrup
1½ cups strong brewed rooibos or masala chai
Grated zest of 1 orange
One-third cup melted coconut oil or canola oil
1½ cups spelt flour
1 cup ground almonds
2 tsps baking powder
Pinch sea salt
½ cup pecans, chopped
1Combine the dried fruit, maple syrup, tea and orange zest and mix well. Leave to marinate for at least four hours.
2When ready to make the cake, pre-heat the oven to 180°C/Gas Mark 4 and place the rack in the centre. Rub the inside of a 9in x 5in loaf tin with coconut oil or butter.
3Add the melted coconut or canola oil to the fruit mixture and mix in the sifted flour, almonds, baking powder and sea salt. Mix well and spoon the cake mixture into the prepared loaf tin. Chop the pecans and sprinkle on top of the cake, pressing them in lightly.
4Bake the cake for 45-50 minutes. You can test it by inserting a toothpick or sharp knife into the middle -- if it comes out clean, then it's done.
Remove from the oven and transfer to a wire rack to cool.