200g dates, roughly chopped
85g almond meal
3tsp baking powder
1tsp ground mixed spice
85g rice flour
375g bag dried, mixed fruit
80ml orange juice
200g dark chocolte, chopped
100g caster sugar
60 ml cointreau
Preheat the oven to 170°C-180°C.
Put the dates and 300ml of water in a pan and bring to the boil for a couple of minutes. Remove the pan from the heat and set aside.
Mix together the almond meal, rice flour, baking powder and mixed spice into a bowl. Add the mixed fruit and chocolate and stir to combine. Stir in the date with the water and the orange juice. Mix well.
Spoon into a cake tin, bake for 45-50 minutes, or until a skewer comes out clean.
Turn out onto a wire rack and cool.
Pour the sugar cointreau and water into a saucepan and boil until reduced by half and a syrup has formed, spoon the syrup over the cake and serve.