Step 1

Preheat the oven to 150°C. Line the base and sides of a 20cm springform cake pan.

Step 2

Mix nuts, dried fruits, peel and zest in a bowl. Sift in flour, baking powder and 1 teaspoon salt, then stir in sugar. Lightly whisk eggs with vanilla, then stir into the cake mixture until well combined. Pour into pan. Bake for 1 hour 30 minutes or until a skewer inserted in the centre comes out clean.

Step 3

Cool cake in the pan for 15 minutes, then turn out onto a rack over a plate and remove baking paper. Pierce all over with a skewer. Drizzle with brandy, then wrap tightly in foil and leave in a cool, dry place for 2-3 days to 'mature'.

Step 4

Closer to serving, warm jam in a pan over low heat or in the microwave until runny. Arrange the glace fruits over the top of the cake in a decorative pattern, then brush with warm jam to set in place.