I would like to introduce you to a very old recipe from my mother.
This cake was always baked during Lent. During this period, according to orthodox belief, neither milk nor milk products were allowed to be eaten. Of course, it tastes just as good outside of Lent.
I refined the recipe a bit and only used unsulphured fruit.
Vegan Dried Fruit Cake
For a 30×12 cm loaf tin
- 250 g wheat flour (type 550)
- 2 tbsp organic peanut flour
- 80 ml apricot kernel oil (alternatively sunflower oil)
- 200 g raw cane sugar
- 100 g dates (dried, without stone)
- 100 g apricots (dried)
- 100 g walnuts (chopped)
- 100 ml freshly squeezed orange juice
- 200 ml mineral water
- 1 cup baking powder
- 1 cup vanilla sugar
- Cut the dried fruit into very small pieces and place in a mixing bowl.
- Add 3-4 tablespoons of flour and mix the fruit with the flour until all the pieces of fruit are coated in flour. A wooden spoon works best for this.
- Then add the remaining flour, peanut flour, raw cane sugar, walnuts, baking powder and vanilla sugar. Mix well.
- Add the apricot kernel oil, orange juice, and mineral water, then mix until you have a smooth batter.
- Line a loaf tin with baking paper. Pour the batter into the loaf pan.
- Place in the oven preheated to 200°C (180°C for a fan oven) and bake for approx. 35 minutes.
- After baking, cool and sprinkle with powdered sugar.
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