300g mixed dried fruit (eg sultanas, chopped apricots and raisins)
2 large eggs
150g golden caster sugar
2 tbsp Whole Earth Smooth Almond Butter
275g plain flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp ground ginger
1 large eating apple (such as Braeburn), cored and grated
For the glaze
1 tsp Whole Earth smooth almond butter
2 tsp icing sugar
How to make it
Pour the tea over the dried fruit and set aside for at least a couple of hours, or ideally overnight.
Preheat the oven to 180C.
Beat the eggs, sugar and almond butter together with an electric whisk for 3 minutes until completely smooth and much paler in colour.
In a large, separate mixing bowl, sieve in the flour, baking powder and spices before pouring in the egg and almond butter mixture and the apple and dried fruits (set aside the liquid left over from soaking the fruits for later). Fold the mixture until no floury dry spots are visible.
Line a 1lb loaf tin with baking parchment and pour the cake batter into the tin. Place in the hot oven and bake for 75-90 minutes, until a skewer inserted comes out clean.
Meanwhile, whisk the remaining almond butter together with the icing sugar and add the leftover tea, a drizzle at a time, until a thick glaze forms.
Remove the cake from the oven and spoon over the glaze while the cake is still warm. Allow to cool for 10 minutes in the tin before cooling completely on a wire rack.
Serve warm in slices with more almond butter for spreading over.