If you are looking for a last minute grain free fruit cake recipe for your fermented fruit mix, look no further! This Fermented Chocolate Fruit cake is best kept sliced and chilled. It is perfect served with brandied cream on a hot summer day! This Fermented Chocolate Fruit cake is unlike your typical fruit cake. It does require the fore thought of fermenting the fruit beforehand. If you are really tight for time, fermenting the fruit for a few days is still better than not at all. I personally like to use a mix of dried fruit such as apricots, prunes, raisins, peaches and figs. Fermenting aids in both softening the dried fruits and reducing the sugar content.
Dark chocolate and macadamia nuts are absolutely essential to make this a rich and indulgent treat for everyone. My word of advice: Feel free to change around what you add in the fruit mix or spices. But DO NOT leave out the dark chocolate and macadamia nuts under any circumstances.
Fermented Chocolate Fruit Cake
- 600 g fermented fruit paste or fruit mince
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 organic orange juice and zest
- 4 tbsp grass fed ghee or butter, melted
- 3 large free range eggs
- 2 cups almond meal or hazelnut meal
- 150 g dark chocolate coarsley chopped
- 1/2 cup macadamias coarsley chopped
- Preheat oven to 150C.
- Grease and line a 20cm baking tin with baking paper.
- Combine the fruit mince, spices (cinnamon, vanilla, nutmeg, allspice), orange juice & zest, butter and eggs in a medium mixing bowl till well mixed.
- Stir in almond meal and chocolate
- Transfer batter into baking tin and sprinkle the macadamias on top.
- Bake for 1 1/2 hours, skewer to test if it is done. Skewer should come out clean, if not, bake for another 20-30mins. Cover the top with baking paper to prevent over browning.
- Once cooked, remove from oven and allow to cool.
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