AN EXOTIC FRUIT GATEAU WITH NUTS AND SEEDS

NO BUTTER, NO EGGS, NO FLOUR, NO SUGAR, NO BAKE!
Ideal for vegans and celiacs

225g dried apricots, prunes or dates, quartered
275ml orange juice
100g sunflower seeds
50g sesame seeds
50g pumpkin seeds
150g ground almonds
150g ground roasted hazelnuts
100g finely chopped hazelnuts
175g raisins
1 tsp vanilla essence
Toasted flaked almonds to decorate

Soak fruit overnight in orange juice.
Line a 7" cake tin with greaseproof paper leaving plenty around the sides to lift cake out later.
Mix all dry ingredients except raisins in a large bowl.
Half-puree the fruit with juice, raisins and vanilla essence in a food processor or blender.
Add to the dry ingredients and mix thoroughly.
Transfer to the lined cake tin and press down with a large spoon or masher until well compacted.
Cover with a round of greaseproof paper with a side plate topped with a heavy weight.
Chill in the fridge for 7 - 8 hours.
Ease the cake out of the tin by lifting the greaseproof carefully. Peel off the paper and decorate the cake with the flaked almonds.
Serve as a cake or dessert with cream.