This recipe popped up in my Instagram feed via @lizprueitt_tartine via #talbottandarding via @alicemedrich. That’s some hefty culinary lineage right there. They call it “Dried Fruit and Nut Cake”. It’s so dense and satisfying I have a hard time calling it cake. Wrap the individual slices and you’ve got a welcome, portable, grown-up replacement for GORP. The fact that it's gluten-free is just a nice bonus. It’s brilliant with strong black coffee. Or straight bourbon. Or black coffee with bourbon in it - lest you forget this is The Night Bakery.
200 g dried fruit (pear, apricots, cherries, prunes, raisins)
200 g dates & figs
300 g nuts (walnuts, almonds, hazelnuts, pecans)
1 t vanilla extract
zest of 1 orange or 2 tangerines
2 T bourbon (optional, but do it)
25 g each of sweet rice flour, oat flour and tapioca starch
1/2 t baking soda
1 t salt
100 g brown sugar
Preheat oven to 300°
Cut large fruit pieces in half. If any fruit is very dry, soak for 5-10 minutes in hot water and drain.
Wisk together everything except fruit and nuts. Then add fruit/nut mixture and mix thoroughly.
Bake in a loaf pan for 1 hour. Let cool completely before slicing.
Download a PDF of this recipe here.
Don't worry about what dried fruit or nuts, use what you have.
Be sure to use sweet rice flour, not white rice flour.
You may want to line the bottom of the loaf pan with parchment for easier removal.