Step 1

FRUIT MIXTURE  Very finely chop the figs, apple, apricots and pears. Place in a large bowl with Craisins, raisins, lemon rind and vanilla. Place the limoncello and ¼ cup (60ml water) in a small saucepan and bring to the boil, pour over fruit and stir to combine.

Step 2

Preheat the oven to 160C (140°C fan-forced) Grease well a 24cm (12-cup) bundt pan with a pastry brush and melted butter twice, refrigerating briefly between each brushing. Dust the pan well with the extra flour; turning the pan to evenly coat in the flour. Shake out excess flour.

Step 3

Place flour, almonds, baking powder and cardamom in a medium bowl, stir with a whisk to combine well. Tip over fruit mixture, but do not combine yet.

Step 4

In the same medium bowl, whisk the olive oil and caster sugar until well combined. Whisk in eggs, one at a time until emulsified. Pour over fruit and flour mixtures in bowl; stir well to combine. Spoon batter into prepared pan.

Step 5

Bake for 1 hour and 40 minutes or until a skewer inserted in the centre comes out clean. Cover the top with a sheet of baking paper if overbrowning. Leave the cake in pan for 5 minutes before inverting onto a wire rack to cool completely.

Step 6

Sift the icing sugar into a medium bowl, stir in enough lemon juice to form a drizzling consistency. Drizzle icing over cake then stand until set. Decorate with dried barberies.