Method
1. Pre-heat oven - 160°C
2. Butter 5-6 small paper cake cases.Or, use a large round spring form cake tin and line the base
3. Add nutmeg, cinnamon stick, cardamom pods, ground ginger and vanilla bean to the TM5 bowl
4. Mill with MC on - 10 sec, speed 8
5. Then add dark chocolate, roasted cocoa beans, unsalted butter and golden caster sugar to the TM5 bowl
6. Chop with MC on - 2 sec, speed 8
7. Scrape down sides of TM5 bowl
8. Add honey to the TM5 bowl
9. Cook - 4 min, 60°C, speed 1
10. Then add almond extract, wild orange essential oil, cornflour, cocoa powder and dark chocolate to the TM5 bowl
11. Mix with MC on until combined - 10 sec, speed 4
12. Scrape down sides of TM5 bowl
13. Add fruit and nuts
14. Mix - 20 sec, dough setting
15. Transfer content of TM5 bowl to cake tin
16. Bake until fragrant - 30 min, 160°C
17. Leave to cool in turned off oven
18. Dredge with icing sugar twice, leaving a few hours between
19. Wrap and give away or slice into thin slices and eat (no, not all of them, just one!)