This is a great healthy alternative to traditional fruitcake. The cake is an excellent source of dietary fibre, important for keeping cholesterol levels in check, and it promotes better digestive function and lowers your risk of bowel cancer. Mangoes are full of beta-carotene, which is converted to vitamin A in the body, to boost immunity and vision and improve the Health of your skin.
Makes: 12 mini fruitcakes
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Servings
Prep time
Cook time
Recipe
Ingredients
- 240g fresh mango flesh, diced
- ⅔ cup orange juice, freshly squeezed
- 350g mixed sun-dried fruit (date, apple, pear, apricot, sultanas, cranberries), diced
- 1¼ cups self-raising wholemeal flour
- 1 tsp baking powder
- 1 tsp allspice
- 2 eggs, lightly beaten
- ½ cup almond flakes
- Cashew nut cream
- 1 cup raw cashew nuts, soaked overnight in water
- ¼ cup coconut milk
- ½ tsp vanilla bean extract
- 1 heap tsp raw honey or maple syrup
- 12 cherries
Method
- Preheat oven to 180ºC and lightly grease muffin tin. Place a cut-out circle of baking paper in the centre of each.
- In saucepan over medium heat, add mango, orange juice and dried fruit. Cook for 5 mins, stirring frequently.
- Place flour, baking powder and allspice in a large bowl and combine well.
- Mix lightly beaten eggs through dry mix until well combined.
- Gently mix through fruit mixture and almond flakes and walnuts.
- Pour mixture into muffin holes and bake for around 30 mins.
- While cakes are cooking start making cashew cream. Drain cashews and place them in food processor with coconut milk, vanilla and honey, and blend until a creamy, smooth consistency.
- When cakes are cooked an inserted skewer should come out cleanly from the centre. Remove from oven, cover with foil and allow to cool completely. Once cooled, run a knife around outside of cakes and remove from tins, turning upside down on a plate ready for decorating.
- Top cakes with a good spoonful of cashew nut cream and a cherry.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
