- For the cake
- 120 grams mixed Nuts (such as cashews, walnuts, pine nuts, hazelnuts)
- 100 grams Dark chocolate
- 100 grams dried Fig
- 100 grams dried Apricots
- 250 grams soft Butter
- 250 grams Sugar
- 1 teaspoon Cinnamon
- Ginger root
- anise seeds
- 2 packets Bourbon-vanilla sugar
- 1 pinch Salt
- 1 organic Orange (zested and juiced)
- 1 organic Lemon (zested and juiced)
- 4 Eggs
- 400 grams Pastry flour
- 1 packet Baking powder
- 100 grams Cornstarch
- 50 milliliters Milk
For the cake, chop nuts and chocolate with a large knife. Finely dice figs and apricots. Set aside some nuts and apricots for garnish. Mix remaining nuts and apricots with chocolate and figs.
Mix butter, sugar, cinnamon, cloves, ginger, coriander, anise, bourbon-vanilla sugar, salt and lemon and orange zest and juice. Add eggs one at a time to butter mixture, stirring at least 2 minutes after each addition. Mix flour, baking powder and cornstarch, sift over batter, fold in with a whisk and stir briefly. Fold nut mixture into batter.
Generously grease a bundt cake pan 22-24 cm diameter (approximately 8 1/2 to 9 1/2 inches diameter) and dust with flour. Evenly spread batter in prepared pan and bake in oven preheated to 175°C (gas mark 3)(approxiamtely 350°F) for 60-70 minutes. Let cake cool in pan for about 5 minutes. Invert pan to remove cake to a wire rack to cool completely.
Melt chocolate frosting over a hot-water bath according to package instructions. Cut white chocolate into pieces and melt over a hot-water bath. Drizzle chocolate frosting over cake. Drizzle white chocolate over chocolate frosting. Sprinkle cake with nuts and apricots to serve.