250 grams dried apricots, finely chopped
250 grams sultanas, roughly chopped
200 grams crushed pineapple in natural juice
finely grated zest of 1 orange and 1 lemon
175 grams butter
175 grams brown sugar
200 ml Guinness
1 teaspoon bicarbonate of soda
2 eggs, lightly beaten
200 grams brittle almond nougat
150 grams self rising flour
150 grams plain flour
1⁄4 teaspoon salt
1 teaspoon each ground cinnamon and ginger
1⁄2 teaspoon ground cardamom
2 tablespoons butter, melted
70 grams slivered almonds
3 tablespoons demerara sugar
Grease and double line a 20 cm x 6 cm deep, loose bottom cake tin with baking paper, bringing the paper 4 cm above the rim of the tin.
Preheat the oven 150°C.
Put the apricots, sultanas, pineapple, orange and lemon zests, butter, sugar and the Guinness in a large saucepan and slowly bring to the boil. Stir to dissolve the sugar and melt the butter. Simmer gently for 10 minutes.
Remove from the heat and cool until just warm.
Stir in the bicarbonate of soda – this will make the mixture foam up. Stir in the eggs. Place the nougat in a plastic bag and use a rolling pin to break into 2cm pieces. Tip all the nougat into a bowl and combine with the flours, salt and the spices. Fold into the batter, taking care not to over mix and toughen the cake. Pour into the tin and smooth the top.
Topping: Combine the butter and almonds then mix through the sugar. Sprinkle evenly over the top of the cake.
Bake for 11⁄2-13⁄4 hours. The cake is cooked when a skewer inserted into the centre of the cake comes out clean. Leave the cake in the tin for 24 hours. When cool, it can be stored in an airtight container for 1 week.