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Celebration Fruit Salad Cake

Diet.Chef's picture
The celebration fruit salad recipe is a quick and easy dessert. I have included all my favorite fruits in this celebration fruit salad recipe. Hope you enjoy it!
Ingredients
  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)
Directions

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.
Mix again.
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.

Recipe Summary

Method: 
Baked
Dish: 
Cake
Interest: 
Party

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