Ingredients
Equipment
Method
STEP 1
- Put the dried fruit, zest and juice, whiskey, melted coconut oil, and brown sugar into a large pan set over medium heat. Give it a good mix, bring it to a boil, then lower the heat and simmer gently for 5 minutes until the sugar has dissolved.Tip the mixture into a large bowl and leave to cool for 30 mins.
STEP 2
- Heat oven to 150C / 300FLine a deep 20cm cake tin with a double layer of baking parchment, then wrap a double layer of parchment paper around the outside, tying it with string to secure it. Mix the ground chia seeds with 150ml water. Leave to sit for 5 mins until gel-like and thick.
STEP 3
- Add the remaining ingredients to the fruit mixture, along with the chia seed mix, and stir well, making sure there are no pockets of flour. Tip the mix into your prepared tin, level the top with a spoon, and bake in the center of the oven for 2 hrs.
STEP 4
- Remove the cake from the oven, poke holes in it with a skewer, and spoon over 2 tablespoon of whiskey. Leave the cake to cool completely in the tin.
STEP 5
- To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tablespoon alcohol every fortnight, until you ice it. Don’t feed the cake for the final week to give the surface a chance to dry before icing.
