Cinnamon Fruit Cake

PREP TIME: 15 MINS

COOKING TIME: 40 MINS
SERVES: 12

Ingredients:
Cake Body
Processed mixture
400g chickpeas (drained and rinsed)
1-2 teaspoons of cinnamon (adjust to your preference)
2 tsp vanilla extract
A pinch of salt
1 tsp of baking powder
cup of unsweetened desiccated coconut
1 cup of self-raising flour (optional)
Mixed into the mixture
400 g peaches (without juice)
4 large eggs (separate)
1 cup of white sugar
Lemon Whipped Cream
1 cup chilled heavy whipping cream
2 tablespoons sugar
Lemon zest (grated from lemon provided)
2 teaspoons fresh lemon juice (taken from already zested lemon)
Garnish
- 2 leafs of mint
- Extra cinnamon

Directions:
CAKE:
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Preheat oven to 220C and grease a rectangular or square cake tin.

Cut peaches thinly across and bake peaches in the oven for 10 minutes.
Bring temperature of oven down to 200C
Whip egg whites and slowly incorporate sugar until soft peaks form.
Add all ingredients apart from the peaches and egg whites into a food processor until the
batter becomes smooth.
Gently mix whipped eggwhites into mixture and layer processed mixture and peaches in
square tin. Repeat until all ingredients are used up.
Bake for 30 minutes until done. It should be firm, but moist. Test with a skewer; if it comes out
clean the cake is done.
Set the cake aside to cool before cutting cake in half and into squares.

WHIPPED CREAM:
1. Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks. (Cover and
chill. Rewhisk before using) NOTE: you can leave aside some lemon zest for decoration
afterwards)
2. Pipe cream onto cooled cake and garnish with cinnamon, or left over peaches, mint, or lemon.

*REFER TO BOX FOR HOW TO USE PIPING BAGS