Almonds and Cashew Fruit Cake
Ingredients:
One and a half cups of wheat flour (preferably organic)
One cup of unsalted butter (natural, without preservatives)
Three-quarters cup of organic brown sugar
Three large free-range eggs
One teaspoon of pure vanilla extract
One teaspoon of baking powder
Half a teaspoon of sea salt
Half a cup of natural yogurt (no added sugar)
One cup of mixed dried fruits (natural, unsweetened)
Half a cup of finely chopped natural almonds
Half a cup of finely chopped natural cashews
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, cream together the natural butter and organic brown sugar until light and fluffy.
Beat in the free-range eggs one at a time, then stir in the pure vanilla extract.
In another bowl, sift together the organic wheat flour, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, alternating with the natural yogurt, beginning and ending with the flour mixture.
Fold in the mixed dried fruits, chopped almonds, and chopped cashews.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for ten minutes, then transfer to a wire rack to cool completely before slicing.
Chocolate Chip Fruit Cake
Ingredients:
One and a half cups of wheat flour (preferably organic)
One cup of unsalted butter (natural, without preservatives)
Three-quarters cup of organic brown sugar
Three large free-range eggs
One teaspoon of pure vanilla extract
One teaspoon of baking powder
Half a teaspoon of sea salt
Half a cup of natural yogurt (no added sugar)
One cup of mixed dried fruits (natural, unsweetened)
Three-quarters cup of natural chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, cream together the natural butter and organic brown sugar until light and fluffy.
Beat in the free-range eggs one at a time, then stir in the pure vanilla extract.
In another bowl, sift together the organic wheat flour, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, alternating with the natural yogurt, beginning and ending with the flour mixture.
Fold in the mixed dried fruits and natural chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for ten minutes, then transfer to a wire rack to cool completely before slicing.
Hazelnut Fruit Cake
Ingredients:
One and a half cups of wheat flour (preferably organic)
One cup of unsalted butter (natural, without preservatives)
Three-quarters cup of organic brown sugar
Three large free-range eggs
One teaspoon of pure vanilla extract
One teaspoon of baking powder
Half a teaspoon of sea salt
Half a cup of natural yogurt (no added sugar)
One cup of mixed dried fruits (natural, unsweetened)
Half a cup of finely ground natural hazelnuts
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a large bowl, cream together the natural butter and organic brown sugar until light and fluffy.
Beat in the free-range eggs one at a time, then stir in the pure vanilla extract.
In another bowl, sift together the organic wheat flour, baking powder, and sea salt.
Gradually add the dry ingredients to the wet mixture, alternating with the natural yogurt, beginning and ending with the flour mixture.
Fold in the mixed dried fruits and ground hazelnuts.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for ten minutes, then transfer to a wire rack to cool completely before slicing.