Jewelled Fruit, Nut & Seed Cake Recipe

Preheat the oven to 350°F (175°C) and grease a cake pan.

In a large bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.

In a separate bowl, beat the eggs, honey, Greek yogurt, and vanilla extract until well combined.

Gradually add the wet ingredients into the dry ingredients and mix until just combined.

Fold in the dried cranberries, raisins, chopped almonds, chia seeds, and pumpkin seeds.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, slice and serve.