Preparation time 15 minutes. Cooking time 45 – 50 minutes
Ingredients:
120g chopped walnuts
80g Chopped dates
80g Chopped ready to eat died Apricots
80g crystalised pineapple
180g Caster sugar
3 tablespoons of plain flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
2 large free range eggs
80g grated dark chocolate
Method:
Preheat oven to 150 c Gas mark 3
1. Beat the eggs until pale and fluffy
2. Sift the sugar, flour, baking powder and cinnamon and fold in.
3. Add the walnuts, dates, apricots, pineapple and grated chocolate and mix well.
4. Grease a 22cm loose bottomed cake tin
5. Pour in the mixture evenly.
6. Bake for 45-50 minutes until golden brown.
7. Allow to cool on a cake rack before serving.
Lisa Faulkner is leading Hotpoint’s Campaign for Cooking Confidence – encouraging us all to become more adventurous in the kitchen. Check out Lisa’s confident approach to cooking, plus a whole range of tips and advice at www.hotpoint.co.uk/vitalingredient
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by Lisa Faulkner
Win a limited edition bike worth £399.99!
Win tickets to see Jessie J at Sandown Park Racecourse!