Servings:
6
Prep time:
30
INGREDIENTS
- - 150g dried figs
- -60 walnut kernels
- -50g pitted dates
- -50g dried apricots
- -30g almonds
- -20g hazelnuts
- -2 slices of pineapple
- -1 pomegranate
- -1 kiwi
- -1 clementine
- -half and apple
- -half an orange
- -5 grapes
- -half a lemon
- -extra virgin olive oil
INSTRUCTIONS
- Chop the figs, the dates and the apricots and blend them in a food processer with the walnuts, the almonds and the hazelnuts. Pulse until you obtain a grainy but consistent dough.
- Carefully oil a 18cm wide bundt cake mould (or the mould you prefer, paying attention to choosing the same dimensions). Place the batter in the mould and, with the help of a spoon, level it to make it uniform and compact. Let it cool down and solidify for about an hour.
- Prepare the fruit for the decoration. Clean the pomegranate and cut the kiwi, the orange and the apple into slices (squeeze some lemon juice on top to avoid oxidation), divide the grapes in half and remove their seeds, then cut the pineapple into quarters. Decorate the cake only a few minutes before serving (you can prepare the base also the day before).
