Method
1. Pre-heat oven - 160°C
2. Line a clean springform pan with parchment paper
3. Put a 19cm spring form tin inside and grease it
4. Add almonds to the TM5 bowl
5. Blitz - approx 10 sec, speed 10 with MC on
6. Transfer content of TM5 bowl to small bowl
7. Add baking powder, ground cloves, mixed spice, nutmeg, butter and honey to the TM5 bowl
8. Heat - approx 2 min, 50°C, speed 1 with MC on
9. Then add egg, vanilla bean paste, pink Himalayan salt flakes, lemon, orange and a few drops of each essential oil to the TM5 bowl
10. Blend - approx 10 sec, speed 8 with MC on
11. Transfer nuts to TM5 bowl
12. Mix - approx 5 sec, speed 8 with MC on
13. Then add dried cherries, dates, dried apricots, raisins and currants to the TM5 bowl
14. Stir - approx 10 sec, speed 3
15. Transfer content of TM5 bowl to springform pan
16. Bake until fragrant - 45 min, 160°C
17. Brush immediately with honey (this is optional)
18. Let cool on round wire rack
19. Serve