Celebration Fruit Salad Cake
|Soya flour||2 Ounce (50 Gram)|
|Cane sugar||3 Ounce (75 Gram, Raw)|
|Pectin powder||2 Teaspoon (Dried)|
|Brown rice||6 Ounce, ground (150 Gram)|
|Yellow split pea flour||1 Ounce (25 Gram)|
|Ground almonds||4 Ounce (100 Gram)|
|Wheat free milk free baking powder||1 Tablespoon (Slightly Heaped, Special)|
|Cinnamon||3 Teaspoon (Heaped)|
|Sunflower oil/Similar other oil||3 Tablespoon|
|Unsweetened pineapple juice||2⁄3 Pint (350 Milliliter)|
|Eating apples||6 Ounce, finely grated (150 Gram)|
|Finely grated carrot||2 Ounce (50 Gram)|
|Lemon rind||1 , coarsely grated|
|Orange rind||1 , coarsely grated|
|Dried fruit salad||1 Pound, well washed (1/2 Kilogram)|
Preheat oven at 400°F/200°C (Gas Mark 6).
Put all the nine dry ingredients into a bowl and mix well.
Add the oil, orange juice, grated apple and carrot.
Stir in the rinds and the fruit. (De-stone prunes.)
Oil and flour with ground brown rice an 8 in. (20cm) diameter cake tin (round).
Spoon in the cake mix and flatten the top with a knife.
Bake near the top of the oven for about 1 hour.
Leave for a minute or two before turning out on to a wire rack to cool.
Use within 7 to 8 days and store in an air-tight container.