5cupsorganic dried fruitsoaked for 2 weeks in ¾ cup brandy, stirring every few of days
juice of 1 orange
zest of 1 orange
½cupcoconut sugar
2cupsblanched almond meal
1cupbuckwheat flour
¼cup tapioca starch
3teaspoonbaking powderaluminium free
3teaspoonmixed spice
1cupextra virgin coconut oil
2eggs
Cashew Cream Cheese Frosting
2cupsraw cashewssoaked for at least 2 hours
juice of 2 lemons
zest of 2 lemons
2tbsp pure maple syrup
½ cupextra virgin coconut oil
1-2tablespoonbrandydepending on taste
1teaspoonvanilla essence
Instructions
Preheat oven to 150 degrees Celsius.
Add the soaked dried fruit to a large saucepan with orange juice and orange zest. Heat on low for ten minutes to soften fruit, stirring frequently.
Transfer fruit mixture to a large bowl with coconut oil and eggs, stirring to combine.
In a second bowl combine coconut sugar, almond meal, buckwheat flour, tapioca starch, baking powder and mixed spice.
Add a third of the dry mixture at a time to the fruit mixture, stirring to combine.
Divide mixture between three small. round baking paper lined cake tins. Bake for one hour or until a skewer comes out clean when tested. Remove from oven after one hour and allow to cool before frosting.
To make cream cheese, add all ingredients to a high powered food processor or blender and blend on high until smooth and creamy.
To frost cake, place the first cake layer onto a serving dish or cake stand. Add a few large spoonfuls of cream cheese and spread over the top with a frosting knife. Place the second layer and repeat the process. Place the last cake layer on top of the second, spreading frosting over the top and sides of the cake.
Notes
Serve cake straight away and store leftovers in refrigerator.