Ingredients

• 150g almond meal
• 300g mixed dried fruit (your choice), dicked and soaked in 150ml orange juice for 1-12hours
• 10g ground cinnamon
• 10g ginger, ground
• 5g cardamom, ground
• 5g cloves, ground
• 5g nutmeg, ground
• 1tsp vanilla bean extract or paste
• 50g tablespoons extra virgin olive oil
• 3lge organic eggs
• Slivered almonds on top, optional

Method

• Preheat oven to 180°C and line muffin trays.
• In a large bowl, combine all ingredients and mix thoroughly.
• Scoop a spoonful at a time into the lined muffin trays evenly distributing. Quantity will make 6 large cakes or 12 small. Press into the top the slivered almonds if using.
• Bake for 20minutes or until golden on top and bounces back when touched.
• Serve warm with custard.

Substitute Ingredients

• To make this recipe vegan: replace eggs with 50g Flaxmeal soaked in 50g water or orange juice, 50g Chia Seeds in 50g water or orange juice and 5g Xantham Gum.

Health and Lifestyle Notes