Bake of the Week: Fruit and nut cake (serves 6 to 8)

Recipe from Tartine: Revised Edition by Elisabeth Prueitt, Chronicle Books, £29

You’ll need

55g tapioca flour

25g oat flour

1 tsp sea salt

¼ tsp baking soda

¼ tsp baking powder

335g dried dates or figs

200g dried ­apricots, ­nectarines, plums, peaches or cherries

300g mixed nuts

160g brown sugar, firmly packed

3 large eggs

1 tsp vanilla extract

Method

Position a rack in the lowest ­position of the oven and preheat to 150°C.

Grease and line a 9in by 5in loaf pan with parchment paper.

In a large bowl, whisk together the flours, salt, baking soda, and baking powder to combine. Add the fruit, nuts, and brown sugar and mix thoroughly with your fingers.

In a small bowl, whisk together the eggs and vanilla. Pour the egg mixture into the fruit and nut mixture, and thoroughly combine with your hands until the fruits and nuts are covered. Scrape the mixture into the prepared pan and place in the oven.

Bake until deep brown in colour and a knife inserted into the centre of the loaf comes out crumb-free, one and a half to two hours. If the cake gets too dark, loosely cover it with foil.

Cool completely on a wire rack. To serve, slice with a sharp, heavy knife. Store, tightly wrapped, at room ­temperature for one week. The loaf also freezes beautifully for up to one month.