Units Scale

FOR THE CAKE

125 millilitres Bundaberg rum

350 grams roughly chopped dried pears, roughly chopped

250 grams roughly chopped dried apricots, roughly chopped

250 grams dried, baby figs, roughly chopped

175 grams butter

200 grams caster sugar

200 grams orange marmalade

1/4 cup chia seeds

225 grams ground almonds

35 grams white sesame seeds

1/4 teaspoon ground cardamom

1/4 teaspoon ground coriander

3 large eggs

Topping
75 grams whole blanched almonds

In a large bowl, add dried fruit and Bundaberg rum. Cover and macerate overnight.
Next day, place soaked fruit in a large saucepan with butter, sugar, orange marmalade and chia seeds.
Bring to the boil gently, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool for about 45 minutes.
Meanwhile, preheat the oven to 130°C. Line the bottom and sides of a 20cm high-sided cake tin with a double layer of baking paper, allowing enough baking paper to rise up about 10cm higher from the side of the tin.
Transfer the cooled fruit mixture into a large bowl, stir the ground almonds, sesame seeds, ground cardamom and coriander. Beat in the eggs and spoon into the prepared cake tin, smoothing the top.
Decorate with blanch almonds in a circular pattern or any design you like.
Bake for 1 hour 40 minutes, then leave to cool completely in the tin.
Remove from tin slice into wedges or cut across into slices and then into small pieces when serving a crowd.

Makes: 1 x 20 cm diameter cake, serves 10-12

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