Chocolate and Porter Cake with Porter Syrup

Preheat the oven to 170˚C.

Fruit: Roughly chop the prunes and dates and place in a medium saucepan with all the remaining ingredients. Bring to the boil then simmer for 10 minutes, stirring occasionally. Cool for 5 minutes then transfer to a food processor and process to a smooth paste. Cool.

Cake: Whisk the eggs, vanilla and sugar in a large bowl then whisk in the fruit purée. Combine the ground almonds, cocoa, 5-spice and the baking powder then stir into the egg mixture until well combined.

Pour into the tin and bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out with just a few damp crumbs. Leave the cake to cool in the tin.

Syrup: Put the ingredients into a medium saucepan and bring to the boil, stirring to dissolve the sugar. Simmer vigorously for about 10 minutes until reduced and syrupy.

To serve: Place the cake on a serving plate and dust with icing sugar. Serve with the Porter syrup and softly whipped cream. Serves 10-12

Pantry note: Porter is a rich, dark, malty beer. It originated in the 1700s as a blend of three different beers and reputedly got its name due to its popularity with porters in London. A range of local and imported Porters is available at supermarkets and liquor stores.