Step 2

Preheat the oven to 150°C and line two 6” tins with baking paper. Alternatively, you can use one 8” tin.

Step 3

Cut the prunes in half and the figs into thirds or quarters.

Step 4

Melt the butter, sugar and honey with the fruit in a pan over a low heat.

Step 5

Take off the heat and put to one side to let it cool.

Step 6

Weigh the dry ingredients in a bowl and mix together with a whisk or a gloved hand.

Step 7

Zest and juice the orange into the pan with the fruit mix.

Step 8

Add the egg and coffee liqueur to the fruit mix and combine.

Step 9

Pour the fruit mix into the bowl of dry ingredients and stir to combine.

Step 10

Chop the Whittaker’s chocolate roughly and stir through cake mix, then weigh into the tins equally (roughly 400g of mixture per tin). Or alternatively the entire mix into an 8” tin.

Step 11

Bake at 150 degrees for 25 minutes or until a knife inserted comes out almost clean.

Step 12

Optional: heat a tablespoon of apricot jam with a teaspoon of water in a dish in the microwave for 5-10 seconds and paint over the cooled cake with a pastry brush.