2heaped teaspoons baking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
To decorate (optional):
3tablespoonscoconut flakes
Instructions
Place the dried fruit, pistachio nuts, desiccated coconut, ginger, mixed spice and cardamom in a bowl and add a generous amount of rum or brandy, until everything is roughly covered
Keep covered in the fridge for around 24 hours, to allow the flavours to develop
Before making the cake, preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add the milk to the same bowl along with the maple syrup, lime juice, vanilla, salt and ground almonds
Sift in the flour, baking powder and bicarbonate of soda
Add the dried fruit mixture (along with any residual alcohol), adding a tiny splash more milk if it’s looking too dry
Transfer mixture into a baking tin lined with greased baking paper (I used a 7inch/18cm springform tin)
Scatter over the coconut flakes if desired, and bake in oven for around 30 minutes until risen and an inserted skewer comes out clean
Once out the oven, leave to cool on a wire rack before cutting