This lovely moist fruit cake is a spin on Nigella's recipe in Nigella's Christmas recipe book. It's super moist and flavorsome, and the addition of cardamom & sesame seeds makes for something a bit different.
Makes 10 fat slices
250g dried apricots
150g dried peaches
150g dried ginger (I like Buderim Ginger Naked)
200g coconut sugar
100ml whiskey or freshly squeezed orange juice
225g ground almonds
35g sesame seeds
seeds from 3 cardamom pods
1/4 teaspoon ground coriander
Cut the apricots, peaches & ginger into small pieces, and place in a pot with the sultanas, butter, coconut sugar, whiskey/orange juice & marmalade.
Simmer for 10 minutes and leave to stand for 10 minutes.
Stir in the ground almonds, sesame seeds, cardamom seeds, and coriander into the cooled pot. Whisk the eggs in a bowl, and add to the mixture.
Spoon into a prepared (greased & lined with baking paper) cake tin, and decorate with blanched whole or slivered almonds.
Bake for 1 hour 40 minutes at 150 degrees C.
Store in an airtight container in a cool dry place.