Japanese fruit cake

As the cold days set in I crave to be back to where we honeymooned in the Maldives, walking to dinner barefoot in the talcum powder sand, the scent of Jasmine bushes and the clear skies with the frequent shooting stars. Thanks to the lovely dessert chefs on Maafushivaru island who kindly gave me this recipe I can recapture some of that tropical paradise. Choosing a gelatine free dessert was some what a challenge but thankfully these guys popped out with a smile every evening to guide us, Thank you.

Ingredients

One Sweet Pastry Case (or make 300g Dough)
30g Butter
2 Eggs
180g Caster Sugar
1 tbs Cider Vinegar (trust me)
125g Raisins
125g Cashew Nuts Chopped (or as i like to do bashed)
125g Coconut Flakes
Apricot Jam (optional)

Method

Preheat oven to 180 degrees.

Mix all the ingredients together. Place into the pastry case and bake for 50 mins.

Cool and brush some Apricot jam on as a glaze.

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