• 4 eggs 
• 1/4 cup coconut sugar 
• 2 tbs almond butter
• 2 tbs coconut butter
• 1 1/2 cups Almond Porridge Mix
• 1/2 tsp bi carb soda
• 1/2 tsp vanilla paste
• 1 tbs ground cinnamon
• 1/2 tsp mixed spice
• 1 tbs cacao
• 60ml espresso or instant coffee
• 2 1/2 cups mixed mixed fruit of your choice
• 1 1/2 cups apple juice 

For the icing 

• 4 egg whites
• 1/4 cup honey  
• 1/4 tsp vanilla paste
  
  
• fresh berries to decorate

Method

Preheat oven to 160*C and line a 24cm cake tin or equivalent (we used a star shaped cake tin).

In a small bowl, combine the dried fruit and apple juice together. Cover and refrigerate overnight or longer to marinate. 

To make your cake, whisk together eggs, almond butter, coconut butter, bi carb soda, vanilla and coconut sugar then set aside.

In a large bowl combine marinated fruit and apple juice mixture, spices, cacao, Almond Porridge Mix and espresso.

Fold in egg mixture and pour into lined cake tin. Bake in oven for 40 - 50mins or until cooked through. Leave to cook in tin for 30mins before transferring to a wire rack. 

To make marshmallow icing (this part is optional), add honey and vanilla to heatproof jug and microwave for 1 minute. Honey gets very hot quickly so be careful and keep an eye on your honey as it will boil over if too hot! Set warm honey aside. 

Whisk egg whites until they reach soft peaks then slowly add warm honey mixture while continuously whisking. Your mixture should siften and turn into a glossy spreadable icing. 

Spread icing over your cooled cake and decorate with fresh berries or anything of your choosing.