• 3 cups (500g) candied fruits, rinsed and finely chopped
• 1/3 cup (100g) finely chopped dates
• 1/3 cup (70g) finely chopped dried figs
• 1/3 cup (80g) finely chopped dried apricots (khrysómila)
• 2/3 cup (120g) coarsely ground almonds
• 2/3 cup (80g) coarsely ground walnuts
• 2 teaspoons (6g) cinnamon
• 1 level teaspoon (2g) nutmeg
• 1 level teaspoon (2g) cloves
• 1 teaspoon (2g) ginger
• 1 cup (230g) sugar
• 1/2 cup (80g) brown sugar
• 1/2 cup (170g) grape molasses (petimezi)
• 1/2 cup (130ml) orange juice
• 1/2 cup (125ml) Commandaria wine
• 1/2 cup (115ml) brandy (cognac)
• 1 package (250g) unsalted butter, cut into cubes
• 1 level 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
• Apricot jam (khrysómilo jam)
• Nuts, dried fruits, pasteli (a traditional sweet made from sesame seeds and honey/syrup)
• Star anise, cinnamon
METHOD
1. Preheat the oven to 170°C (340°F). Line the base of a 26 cm round springform pan or baking tin with non-stick baking paper. Butter the sides. In a saucepan, combine the candied fruits, dates, figs, apricots, almonds, walnuts, cinnamon, nutmeg, cloves, ginger, both types of sugar, grape molasses, orange juice, Commandaria wine, brandy, and unsalted butter. Stir until the butter melts, but do not overcook. Remove from the heat and let it cool slightly, about 5 minutes, then sprinkle the mixture with baking soda; it will foam up, so mix very well. Add the flour and then the eggs.
2. The dough will turn a grayish-brown color. Add the instant coffee and mix. Pour the mixture into the pan and bake in the preheated oven for 1 hour and 10 minutes. To check if it's done, insert a wooden skewer into the center of the cake. If it comes out dry, then remove it from the oven. If the surface has many cracks, place a towel over the cake while it is still hot and press down lightly inwards. Let it cool completely. Warm the apricot jam and brush it over the cake.
3. Decorate with the nuts, dried fruits, pasteli, star anise, and cinnamon. To help them stick together, apply a little more apricot jam.
