Fruit Cake In A Jar Gluten Friendly
Categories
$25.00
Serving Size
68g
| Nutritional Information | Per serve | Per 100g |
|---|---|---|
| energy | 1071kJ | 1575kJ |
| protein | 5.6g | 8.3g |
| fat total | 12.5g | 18.4g |
| fat saturated | 1.2g | 1.7g |
| carbohydrates | 32.1g | 47.2g |
| sugars | 27.2g | 40.0g |
| sodium | 4.8mg | 7.0mg |
| dietary fibre | 5.7g | 8.4g |
Ingredients
Natural Almond Meal, Pitted Dates, Organic Sultanas, Pitted Prunes (Preservative 202), Organic Dried Figs, Australian Walnuts, Ground Cinnamon, Ground Nutmeg. May contain pits or parts pit.
Allergens
This product contains Tree Nuts, Sulphites. May also contain traces of other allergens due to possible cross-contamination.
Country of Origin
Packaged in New Zealand from local and imported ingredients
Storage
Store in a cool, dry place away from direct sunlight.
Shelf Life
Up to 3 months when stored as above. See Best Before date.
How to Use
To Add: Zest & Juice of 1 Orange; 3 Tbsps. Olive Oil; 3 Eggs (Or 50 g Ground Linseeds for Vegan option); ½ a Vanilla Bean or 1 Tsp Vanilla Extract. Glace fruit for decorating. Method: Preheat oven to 150o C. Line the sides and base of a 20 cm round cake tin with baking paper. Combine roughly chopped dried fruit, seeds from vanilla bean, orange zest & juice, olive oil (and beaten eggs if required). Add the remaining dry ingredients and mix through. Spoon the Fruit cake mix into your baking tin. Bake for 90 minutes. Check with a skewer to see if it comes out clean – if not, bake for another 30 minutes. Cover the top if necessary to prevent over-browning. Cool, then remove cake from tin and decorate. Store in an airtight container, in the fridge for up to 1 month. Serves at least 10 people.
