I am no good at those ‘walking on egg shells’ friendships, to be honest I avoid them. I love the relationships where I can speak without thinking. Where I never have to worry and everything is easy. I am unbelievably lucky to have numerous of these friendships guiding me through this journey we call life.
However, there is one lady in particular who makes me smile at the mere thought of her! I know I must drive her crazy. Just today she had to answer another of my impromptu, before school and work visits in nothing but a bath towel. Still she greets me with a warm smile and even proposes a chat.
Mel was one of the first people I met when I moved here. Straight away she was friendly and funny and I knew I liked her! Mel is incredibly patient, well at least with me, I gather she has my impatience with other aspects of her life. She is the friend who always says yes! No matter what I ask her to do with me, Mel is always up for it. I love her no worries attitude, her real perspective, her honesty, her humour and her kind heart.
I’m glad our paths have crossed. You are not only a fine taste tester, you are also a top friend.
Mel liked this cake and I hope you do too.
3 ripe bananas (approximately 330 grams)
1/2 cup raisins
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup chopped medjool dates, seeds removed
1 cup walnut pieces
juice of 1 orange
3/4 cup sifted coconut flour
2 teaspoon mixed spice
1/2 teaspoon concentrated natural vanilla extract
1 teaspoon bicarb soda (baking soda)
pinch of salt
Preheat your oven to 175 degrees Celsius or 350 degrees Fahrenheit.
Grease and line a 20cm x 20cm square cake tin.
Place the orange juice, dried fruit and nuts into a saucepan, bring to the boil, cover and turn off the heat.
Place the bananas into your blender or food processor and puree. Sift in the coconut flour and add the mixed spice, salt and vanilla, mix until combined. Mix in the eggs one at a time.
Add the teaspoon of bicarb into the dried fruit mixture and combine. Add the dried fruit and nut mixture to the banana mixture and stir until the fruit is evenly distributed.
Spoon the mixture into your prepared tin. Level the top. Bake for 40 minutes, cover with foil and bake for a further 10 minutes. Remove from the oven. Allow to stand for 5 minutes before flipping onto a cooling rack. Allow to cool prior to cutting. Enjoy!