• 1/3 cup (80g) finely chopped dried golden apples (apricots)
• 2/3 cup (120g) coarsely ground almonds
• 2/3 cup (80g) coarsely ground walnuts
• 2 teaspoons (6g) cinnamon
• 1 teaspoon (3g) nutmeg
• 1 teaspoon (3g) cloves
• 1 teaspoon (2g) ginger
• 1 cup (230g) sugar
• 1/2 cup (80g) soft light brown sugar
• 1/2 cup (170g) grape molasses (Petimezi)
• 1/2 cup (125ml) orange juice
• 1/2 cup (125ml) Commandaria wine
• 1/2 cup (115ml) brandy
• 1 package (250g) unsalted butter, cut into cubes
• 1 scant teaspoon (6g) baking soda
• 2 1/3 cups (350g) Self-Raising Pastry Flour
• 3 (M) eggs, lightly beaten
• 1 1/2 teaspoons (3g) instant coffee
For Decoration (Garnishing)
• Apricot jam
• Nuts, dried fruits, soutzoukos
• Star anise, cinnamon
METHOD
1. Preheat the oven to 180°C (356°F) and grease and flour a 26 cm (10-inch) round cake tin or pan. Line the base with non-stick baking paper.
2. In a saucepan, add the sweets, dates, figs, apricots, almonds, walnuts, cinnamon, nutmeg, cloves, ginger, both types of sugar, grape molasses (epsima), orange juice, Commandaria wine, brandy, and unsalted butter. Stir just until the butter melts, do not overmix. Remove from the heat and let it cool slightly, about 5 minutes. Sprinkle the mixture with the baking soda (it will foam) and mix very well. Add the flour and then the eggs. The batter will turn greyish-brown. Add the instant coffee and mix.
3. Pour the mixture into the tin and bake in the preheated oven for 1 hour and 10 minutes. Let it cool completely. Warm the apricot jam and brush it over the cake. Decorate with nuts, dried fruits, star anise, and cinnamon. To help them stick together, brush with a little more apricot jam.
