| 1. |
Line an 18cm/7" round cake tin with baking paper/parchment. |
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| 2. |
Warm the orange juice in a saucepan over a gentle heat, when the orange juice is lukewarm pour into
a food processor and sprinkle over the yeast, leave for a few minutes.
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| 3. |
Sift the flour and spices into a large mixing bowl, stir in the ground almonds and mix well. |
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| 4. |
Add the oil to the flour mix and stir lightly. |
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| 5. |
Return to the food processor and add the apple and carrot to the orange juice and yeast. Blend
lightly, leaving the apple and carrot in small pieces, not completely liquidised.
|
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| 6. |
Stir the contents of the food processor into the flour mix, then add the dried fruit and orange
and lemon zests.
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| 7. |
Pour the cake mix into the prepared cake tin and decorate the top with the whole almonds. Bake
for 1 hour or until a skewer inserted into the centre comes out clean. Baking time may need to
be reduced for fan assisted ovens.
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| 8. |
Remove cake from oven and leave in tin to cool. |
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| 9. |
Once cake is cool remove from the tin, make sure that the cake is entirely cold before storing,
then wrap in foil or store in an airtight tin.
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