20% off £20
Per | 100g | Serving (166g) |
---|---|---|
Energy (Kj) | 1638 kJ | 2717 kJ |
Energy (kcal) | 391 kcal | 648 kcal |
Fat | 15g | 25g |
of which saturates | 7.6g | 13g |
Carbohydrates | 53g | 88g |
of which sugars | 47g | 77g |
Fibre | 5.2g | 8.7g |
Protein | 4.6g | 7.6g |
Salt | 0.05g | 0.08g |
Zest and juice the lemon. Add to a large pan with coconut oil, brown sugar, chopped dates, mixed fruit and 100ml of orange juice
Bring to a gentle boil over a medium to low heat and stir. Lower the heat and simmer for five minutes or until the sugar has dissolved. Transfer the mixture into a large bowl and leave to cool for 30 mins
Heat your oven to 150°C/130°C fan/gas 2. Line a deep 20 cm cake tin with baking parchment paper
Mix the chia seeds with 150ml water. Leave to sit for 5 - 10 mins until gel-like and thick
Add the chia seeds mix to your cake mixture, along with your remaining dry ingredients and a tablespoon of the marmalade
Tip into your prepared tin and level the top with a spoon. Place in centre of the oven and bake for two to three hours or until the cake feels firm to the touch and is golden brown
When the cake is fully baked, a skewer inserted into the centre of the cake should come out clean
Remove cake from the oven and leave to cool in the tin. Poke holes in it with a skewer and spoon over 2 tbsp of rum, or the remaining orange juice. Cover with the remaining marmalade to create a sweet, sticky glaze
Feed the cake for up to five days with 1-2 tbsp of rum until ready to remove from tin and decorate – or feel free to enjoy as a delicious snack straight away!