Step 1

Start by dicing the fruits. Place fruit, butter, sugar and water in a large saucepan. Bring to the boil over medium heat and then simmer for two minutes, stirring constantly.

Step 2

Remove from heat and cool to room temperature.

Step 3

Meanwhile sieve the dry ingredients, lightly beat the eggs and prepare a 7 inch cake pan by lining the outside with aluminium foil and inside with a parchment paper ring. Set this aside.

Step 4

Once the boiled fruit mixture is cooled. add lightly whisked eggs, golden syrup, lemon and orange zest. Fold gently. Then add the sieved dry ingredients and mix to form a cake batter.

Step 5

Transfer it to the prepared pan and smoothen the top.

Step 6

In your preheated oven of 150°C, place an inverted cookie tray. Place the cake pan on top of this tray in the center of the oven. Bake for 65 to 80 mins or until a skewer inserted in the center comes out clean. It took me 70 mins.

Step 7

Let it cool in the tin for 10 mins and then transfer to a wire rack to cool completely

Step 8

Once cooled glaze with apricot glaze and sprinkle with nut and seed mixture or keep it plain.