Illalangi Riverland Fruit and Nut Cake

Ingredients:

• 50g Riverland walnuts
• 250g Riverland sun muscats
• 150g Riverland currants 
• 200g Riverland sultanas 
• 50g Riverland apricots 
• 1 tsp cinnamon 
• 1/4 tsp all spice 
• 240g almond meal 
• 3 Tbls Illalangi Extra Virgin Olive Oil 
• 1/2 cup orange juice 
• 3 eggs (Riverland laid) 
• 1 1/2 tsp marmalade (optional) 
• 30g Riverland blanched almonds

Method:

1. Mix all ingredients together in a bowl.

2. Divide mixture into two small-medium lightly greased cake pans.

3. Top cakes with blanched almonds.

4. Cook covered with baking paper for 30minutes in a 150°C oven, remove baking paper and cook for another 25-30 minutes.

5. Glaze cakes with warmed marmalade. Makes three 350g cakes, or one large, or can be .