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This recipe is flour-free and gluten-free. The base is creamy, and the structure comes from the dried fruit and nuts.
Ingredients
| Component | Ingredient | Quantity | Note |
| Dried Fruit | Prunes | 100g (3.5 oz) | Rinsed with warm water. |
| Raisins | 100g (3.5 oz) | Rinsed with warm water. | |
| Dried Apricots | 100g (3.5 oz) | Rinsed with warm water. | |
| Nuts | Roasted Peanuts | 100g (3.5 oz) | Must be cooled slightly. |
| Walnuts | 70g (2.5 oz) | ||
| Binder/Base | Sweet Cream/Binder | Not listed, estimated 300g | Usually uses a mix of butter, powdered sugar, and cream cheese or sweetened condensed milk. |
| Crumb Base | Cookies/Crackers | Not listed, estimated 200g | Plain, simple cookies or crackers (like Marie or Petit Beurre biscuits, or even plain shortbread). |
Step-by-Step Instructions
1. Prepare the Fruit and Nuts
- Rinse: Rinse the prunes, raisins, and dried apricots with warm water and pat them completely dry.
- Chop: Finely chop the dried prunes and apricots. Leave the raisins whole.
- Rough Chop: Roughly chop the roasted peanuts and walnuts. You want a mix of textures—some fine pieces and some larger chunks.
2. Prepare the Crumb Base
- Crush: Place the cookies/crackers in a large zip-top bag and crush them into medium-sized pieces (not fine powder).
- Mix: Combine the crushed cookies, chopped dried fruit, and nuts in a very large mixing bowl.
3. Make the Creamy Binder (Estimated Step)
- Mix Cream Base: In a separate bowl, prepare your creamy binder. A common binder for this type of cake is:
- $1/2$ cup (1 stick) softened unsalted butter.
- $1/2$ cup Powdered Sugar.
- $1/2$ cup Cream Cheese or Sweetened Condensed Milk.
- Beat these ingredients together until the mixture is completely smooth and creamy.
4. Combine and Form the Cake
- Pour: Pour the creamy binder mixture over the bowl of crushed cookies, fruit, and nuts.
- Mix: Use a spatula or your hands to mix everything together until all the dry pieces are completely coated in the cream mixture.
- Shape: Lay a large piece of plastic wrap or foil on a clean surface. Scoop the entire mixture onto the center.
- Form: Roll and shape the mixture tightly into a log or a round/cylinder shape (like the one shown in the bottom image). Twist the ends of the wrap/foil to seal it.
5. Chill and Serve
- Freeze/Chill: Place the wrapped cake in the freezer for at least 4 hours, or ideally overnight, until it is completely hard and set.
- Slice: Once frozen, unwrap the cake and use a sharp knife (heated slightly with warm water for easier cutting) to slice it into thick rounds for serving.
