• 3 cups (500g) spoon sweets (walnut, citron (bitter orange), green citron, bergamot), 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 (golden raisins)
• 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 level teaspoon (6g) baking soda
• 2 1/3 cups (350g) Self-Raising Flour
• 3 (M) eggs, lightly beaten
• 1 1/2 teaspoons (3g) instant coffee
For Decoration
• Apricot jam
• Marzipan
• Icing/Fondant
METHOD
1. Preheat the oven to 180°C (350°F) and grease and flour a round 26 cm tin or pan. Line the base with parchment paper. In a saucepan, combine the spoon sweets, dates, figs, apricots, almonds, walnuts, cinnamon, nutmeg, cloves, ginger, both types of sugar, molasses, orange juice, Commandaria wine, brandy, and unsalted butter. Stir just until the butter melts, no more.
2. Remove from the heat and let it cool slightly, about 5 minutes, then sprinkle the mixture with the baking soda; it will foam up, and stir very well. Add the flour and pour in the eggs. The dough will turn grayish-brown. Add the instant coffee and mix. Pour the mixture into the tin and bake in the preheated oven for 1 hour and 10 minutes.
3. Let it cool completely. Warm the apricot jam and brush it over the cake. Decorate with marzipan to cover any imperfections, and then with icing/fondant.
