Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 12 people
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Difficulty level: 4 out of 4
13 Ingredients
Number of servings
12
- 1 cup desiccated coconut
- 1 cup currants
- 2teaspoons mixed spice
- 1/2 cup sultanas
- 250grams butter, diced and softened
- 2 sprigs rosemary (for serving)
- 1tablespoons ground ginger
- 1/2teaspoons bicarbonate of soda
- 1/4 cup flaked almonds
- 4 extra large eggs
- 1 1/4 cup brown sugar
- 2 cup almond meal
- 100grams raspberries (for serving)
Nutrition per serving
2230kJ / 533Cal
2230 Kilojoules or 533 Calories
26% of daily energy intake*
Protein
8.8grams
Fat
37.8grams
Carbs
36.0grams
Sugars
35.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 170°C (150°C fan-forced).
Step 2 of 9
Lightly grease and line a 22cm ring tin.
Step 3 of 9
Beat the butter and sugar until pale and creamy.
Step 4 of 9
Add eggs one at a time, beating well between each addition.
Step 5 of 9
Stir in the almond meal, coconut, bicarbonate of soda and spices. Mix well, then stir in the currants and sultanas.
Step 6 of 9
Pour into prepared pan and scatter the top with flaked almonds.
Step 7 of 9
Bake for 55-60 minutes until an inserted skewer comes out clean.
Step 8 of 9
Allow to cool in the pan for 10 minutes before removing to a cooling rack to cool completely.
Step 9 of 9
Serve on a platter surrounded by fresh rosemary sprigs and fill the cavity with raspberries.
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