Step 1

Preheat oven to 140C conventional. Grease a 20cm round springform cake tin and line the base and sides with two layers of baking paper.

Step 2

Place dates and dried fruit in a saucepan with 2 1/2 cups water and espresso powder. Bring to the boil then reduce heat and simmer for 4 minutes. Transfer to a large mixing bowl and allow to cool slightly.

Step 3

Stir condensed milk and eggs into the boiled fruit mixture. Fold through flour and walnuts. Pour into prepared cake tin and bake for 1 3/4 hours until a skewer inserted into the centre comes out clean. Cool in the tin.