4 Eggs, beaten
100gm Chopped almonds
1/2 Cup of brandy
1/2 Cup agave
1/2 Tspn mixed spice
2 1/4 Cups almond meal
100gm Mixed peel
125gm Chopped prunes
1/2 cup water
1/2 tspn bicarb soda
1 tspn each of grated orange and lemon zest
Almonds to decorate
Grease 23cm cake tin & double line with baking pater. Preheat oven 160°
Melt butter, water, brandy & agave in pot. Add dried fruit & peel, bring to boil & simmer for 8 mins, stirring frequently. Place mixture in large bowl & allow to cool.
Stir in eggs & citrus zest with wooden spoon. Stir in almond meal, bicarb, mixed spice & chopped almonds. Spoon into prepared tin.
Decorate top with whole almonds & cover top with baking paper. Loosely wrap cake in brown paper & bake 160° for 1 hr.
Remove the brown paper & reduce temp to 150°. Bake for further hour or until skewer clean.
Drizzle with 2 tbspns brandy & leave to cool in tin.