Hazelnut, fig, chestnut and orange fruit cake

SERVES 6-8

• 250g flour
• 0 whole hazelnuts
• 200g stout
• 100g dried figs
• 200g candied orange peel
• 100g candied lemon peel
• 200g sultanas
• 150g fresh dates
• 150g sour cherries
• 2 oranges
• 2 lemons
• 100g brandy
• 1 tbsp vanilla extract
• 2 tbsp espresso
• 250g unsalted butter
• 250g dark brown sugar
• 3 eggs
• 1 tsp sea salt
• 0 royal icing
• 0 pretty ribbon

Step 1
Heat the oven to 160C/gas mark 3 and butter and line with baking paper a 25cm-deep round cake tin.

Step 2
Lay the hazelnuts out on a baking tray lined with paper and toast in the oven for about 10 minutes – the papery skins should be lifting off the nuts.

Step 3
Break open a nut to see that it is golden brown inside.

Step 4
Empty the toasted nuts out on to a clean tea towel and slough off the skins while still warm.

Step 5
Cool before chopping roughly.

Step 6
Place the stout in a small saucepan over a medium heat and cook until the quantity of the liquid is reduced by half.

Step 7
Set aside to cool.

Step 8
In a large bowl, combine the figs, orange and lemon peel, sultanas, dates, glacé chestnuts and cherries, orange and lemon zest and juice, stout, brandy and vanilla.

Step 9
Soak for a few hours or overnight.

Step 10
Add the coffee and mix.

Step 11
In another bowl, whip the soft butter and sugar until pale and fluffy.

Step 12
Add the eggs one at a time, mixing well after each addition.

Step 13
Add the salt and the soaked fruits and mix well.

Step 14
Fold in the flour and finally the chopped hazelnuts and mix until just combined.

Step 15
Scoop the batter into the prepared tin and bake for 2 to 2½ hours.

Step 16
Cool and cover with marzipan and icing and decorate with candied fruits.