And to finish the week, here is the recipe for a lovely dried fruit eggless cake I made a while ago. It’s a recipe adapted from a 1974 cookbook – Cooking and Baking for Low Fat Diets by Ada Halperin, page 76 – I bought in a second-hand bookshop. Have a great weekend!
Ready in 70 minutes or so + cooling time
- 6 dried apricots, roughly chopped
- 6 dried Medjool dates, deseeded and roughly chopped
- 3 tablespoons of raisins
- 1 teaspoon of ground nutmeg
- ½ teaspoon of ground cinnamon
- ¼ cup of demerara sugar
- 1 ½ cups of water
- ⅓ cup of coconut oil
- 1 cup of whole wheat flour
- 1 cup of plain flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt (I used Himalayan salt)
Preheat the oven at 180 degrees Celsius.
In a small saucepan, combine the apricots, dates, raisins, nutmeg, cinnamon, sugar, and stir in the water and coconut oil. Over medium heat, bring to a boil stirring often. Remove from the heat and allow to cool.
In a mixing bowl, mix together the whole wheat flour and plain flour, baking powder and salt. Stir in gradually the dried fruits-liquid mixture, and mix until all combined.
Place a parchment paper inside a standard loaf tin. Spoon and spread the mixture inside (it is thick and quite sticky). Bake for about 45 minutes until ready (insert a toothpick into the center of the cake. If it comes out clean, the cake is ready).
Let cool the cake for 10 minutes before removing it out of the loaf tin. Let cool at room temperature, and enjoy!