Orange, Date & Apricot Cake (vegan and gluten free)

Ingredients:

• 100g dried apricots (roughly chopped)

• 100g stoned dates (roughly chopped)

• 2 oranges

• 225g gluten free plain flour

• 2 tsp baking powder

• 1 tsp ground mixed spice or cinnamon

• 50g ground almonds

• 375g sultanas

• (optional) 100g chopped or flaked almonds

Method:

Preheat the oven to 170C/gas mark 3. Grease and line a loaf tin.
Place the chopped apricots and dates in a small pan.
Grate the zest of one of the oranges and add to the pan.
Squeeze both oranges and top up the juice with water till you have 350ml, then add this to the fuit in the pan. Bring to the boil then remove from the heat and set aside.
Combine the flour with the baking powder, spices, ground almonds and sultanas in a large mixing bowl.
You could add chopped almonds to the mix if you like.
Tip over the contents of the pan and mix thoroughly.
Pour the mixture into the prepared loaf tin and smooth the top. You could sprinkle flaked almonds on the top if you like.
Bake for 35-45 minutes until a skewer inserted in the middle comes out clean.
Leave in the tin for 5-10 minutes before transfering to a wire rack to cool completely.

Adapted from a River Cottage recipe. This cake will keep for 5 or more days in an airtight container or freeze.