Tropical Fruit Cake

Ingredients

• 100 g soft apricots
• 200 g dried pineapple
• 100 g goji berries
• 100 ml apple juice
• 125 g banana chips
• 125 g coconut flakes
• 150 g Ground Almonds
• 200 g Whole Wheat Flour
• 200 g soft butter
• 4 eggs
• 1.5 tsp Baking Powder
• 1 pinch salt
• 1 tsp cinnamon powder
• 1 tsp gingerbread spice
• 2 tbsp beetroot syrup
• 200 g chopped nuts (e.g., walnuts, almonds, pecans)

Instructions

1. 1.

   Cut apricots and pineapple into small fruit pieces with a knife. Place the goji berries in a narrow tall vessel and pour apple juice over them. Cover with foil and let soak overnight.

2. 2.

   Transfer the fruits to a sieve, drain well, and catch the draining liquid.

3. 3.

   For the batter, add the drained fruits to a large bowl. Quarter the banana chips and mix them with coconut flakes, ground almonds, and 50 g flour.

4. 4.

   In another bowl, cream the butter. Gradually add the eggs. Mix the remaining flour with baking powder, salt, cinnamon powder, and gingerbread spice, then stir into the batter along with beetroot syrup. Finally fold in the floured fruits and chopped nuts.

5. 5.

   Pour the batter into a bundt pan and bake in a preheated oven at 170 °C (160 °C fan; gas: level 2) for about 1 hour. Cover with foil and bake an additional 15–20 minutes (test with a toothpick).

6. 6.

   Remove, let cool slightly, then carefully turn out onto a wire rack. While still warm, pierce the cake several times with a wooden skewer and drizzle with a few tablespoons of apple juice. Let cool on the rack.