Recipe from Summer 2017/18 issue of True Natural Health


Preparation time: 25 minutes
Cooking time: 30 – 40 minutes
Makes approx. 36 slices

1½ cups (300 gm) glacé cherries
2 cups (260 gm) natural almonds
1 cup (150 gm) sultanas
1 sheet frozen short-crust pastry
100 gm olive-oil margarine or butter
⅓ cup maple syrup or golden syrup
2 eggs
1 tsp vanilla essence
2 Tbsp plain wholemeal flour
80 gm dark chocolate to decorate (optional)


Preheat the oven to 200ºC. Line a 24 cm square cake tin with baking paper and press in the thawed pastry, lifting the edges to form a one centimetre rim. Use a fork to prick the base. Scatter the cherries and almonds evenly over the pastry, fill the gaps with sultanas. In a microwave dish or small saucepan melt the margarine/butter and syrup, remove and leave to cool before beating in eggs, vanilla and flour. Pour evenly into the pan and bake for approx. 35 minutes until the filling is set and firm to the touch. When cool, carefully slide onto a board and cut into rectangles.

Decoration: Melt 80 gm dark chocolate and drizzle in lines over the top.