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This sugarless and fat free cake is almost too good to be true! Made with almond meal and apple juice instead of butter and sugar, this fruity mixture transforms into a rich and moist cake. It’s best served with a dollop of ice-cream and a hot cuppa.






Skill level

Average: 3.4 (184 votes)


  • 150 g dried apricots
  • 150 g pitted dates
  • 100 g self-raising flour
  • 100 g almond meal
  • finely grated lemon rind
  • 250 ml apple juice
  • ½ tsp vanilla essence

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cut the dried apricots and dates into small pieces, and then mix together in a bowl with the flour, almond meal and lemon rind.

Make a hole in the middle, pour the apple juice and the vanilla essence and mix well.
Pour the mixture into a ring cake tin lined with baking paper.

Bake in a preheated oven for 35–45 minutes, or until golden.

Leave to cool for 10 minutes.

Serve with apricot compote, cream or ice-cream.