Step 1

Preheat oven to 170 degrees C. Oil the sides and line the base of a 30cm spring-form tin with non-stick paper.

Step 2

Mix the nuts, fruit, peel, cacao powder, spices and flour in a large bowl.

Step 3

In a small saucepan, add the maple syrup, brown sugar and olive oil. Mix on a medium heat until the sugar has been dissolved. Stir in the hot water.

Step 4

Stir the wet into the dry and mix until everything is well combined.

Step 5

Transfer the mixture to the baking tin and press down evenly with a spoon or wet hands.

Step 6

Bake for 25 minutes or until you can see the sides of the cake start to bubble slightly.

Step 7

Leave to cool in the tin for 10 minutes before removing and allowing to cool completely.

Step 8

Dust with icing sugar and serve.