Method

• You will need a a lined 18cm round cake tin.

Add the tea to 300ml of boiling water, set aside for at least 30 minutes

Strain the tea, discard the teabags or loose leaf tea. Put the raisins and sultanas in a bowl, pour the tea over the dried fruit. Set aside for 30 minutes

Preheat oven to 150°c fan/300F/Gas mark 2

Add 5tbs of sparkling water to a small bowl and add the ground flaxseeds, stir well.

Cream the plant based butter for at least 5 minutes until pale in colour and whipped.

Next add the date sugar and beat together with the plant based butter. Add the flaxseed mixture and vanilla extract and beat well.

Combine all of the flours together with the baking powder and a pinch of salt. Strain the tea from the dried fruit, keeping the tea.

Measure out 250ml of the tea to use in the cake.

Add spoonfuls, 2/3 at a time of the flours and a little of the tea to the creamed butter and sugar. Beat well, then add more flour and more tea, repeat this until all of the flour and liquid is well combined. 

Coat the dried flour in the 2 tbs of buckwheat flour and then add the fruit to the cake batter. Add the zest of one lemon and mix the batter well with a spoon or spatula to incorporate all of the fruit. Pour the batter into a lined 18cm round cake tin.

Bake in the oven lower middle shelf for 45 minutes, then lower the heat to 140 °c /275F/Gas mark 1 for a further 45mins.

Whilst the cake is baking, make the marzipan. Add the stevia to 3tbs of boiling water and stir to dissolve the stevia. Set aside to cool a little.

Add the stevia water to the ground linseeds and mix to combine. Set aside for 5 mins.

In a bowl add the ground almonds together with the chicory root syrup, almond extract(add 2 tsps if you like a stronger ‘marzipan flavour”), a pinch of turmeric and the linseed mixture.

Mix together well with a spoon or spatula. When the marzipan comes together, mix in the cornflour. You can, knead bring together with your hands. Cover and chill in the fridge until needed.

Test the cake with A thin skewer, insert it into the centre of the cake, it should come out clean, a few crumbs are okay.

Leave to cool  on a wire rack for approx 30 mins before removing from the cake tin, then leave the cake  on the wire rack to cool completely.

When you are ready to decorate the cake, roll out the marzipan into a circle to fit the top the cake, cover the top of the cake .You can use some of the marzipan to add extra decoration if you wish. We decorated the top with fresh edible flowers. * It is advisable to eat cherry blossom flowers in very small amounts, best to use for decoration purposes only*

Store the cake in an airtight container.

Deliciously moist fruit cake with marzipan topping that is plant-based, gluten and refined sugar free. Made with all natural ingredients and decorated with edible flowers, this tasty treat is sure to bring the wow factor to any Easter tea-time table.

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*