Coarsely chop dried fruit and nuts and place in a bowl with the orange juice. Stir once, cover and let steep. (Soak for at least 2 hours, or overnight).
Preheat oven to 175 degrees and line a 20cm diameter springform pan with baking paper (bottoms) and brush the sides with a little margarine.
FOR THE CAKE Pour almond milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
113 ml Almond milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add spelt flour, baking powder, flaxseed, cane sugar, cinnamon, ginger powder, cloves, nutmeg, allspice, oil, molasses and a pinch of salt. Stir with a whisk or wooden spoon until a uniform dough is formed.
200 g Flour, 2 tbspn Baking powder, 2 tbspn Flaxseed, 150 g Raw cane sugar, 1 tbspn Cinnamon, ½ tbspn Ginger powder, ½ tbspn Cloves, ¼ tbspn Nutmeg, ½ tbspn Allspice, 75 ml Frying and baking oil, 2 tbspn Sugar cane molasses, 1 Pinch sea salt
Strain fruits and nuts (save soaking juice).
225 g Dried fruits and nuts mixed
Finally, add the fruit and nuts preserved in orange juice to the batter. DO NOT use the soaking water, otherwise the dough will be too watery.
250 ml Orange juice
Depending on the type of flour, the dough can use a little more soaking juice (if too solid) or more flour (if too liquid). See consistency in the video.
Pour into the springform pan and bake for 1 hour. At the end of the baking time, use a wooden stick to check if the bottoms are done. If the wooden stick comes out "clean", the bottoms are ready. Remove from oven and let cool completely.
Sprinkle with powdered sugar, cut into 12 pieces and serve.
optional cashew cream, optional coconut cream
Store in an airtight container at room temperature for up to 14 days .