Directions

• Blend the almonds and brazil nuts in your food processor or blender to form a rough flour.
• Add the rest of the dry ingredients, pulse to combine, then set aside.
• Roughly chop the figs, apricots and dates in your food processor or blender (they will be quite sticky), then add the remaining wet ingredients and pulse to just combine.
• Add the dry ingredient mix back into the food processor or blender and pulse to combine. You want to keep the chunks and the sultanas/raisins/currants whole so be careful not to over blend.
• Pour the mixture into a tin with the base lined with baking paper and put in the fridge while you make the icing.
• White Chocolate Icing
• Blend together all icing ingredients until silky smooth – there should be no lumps whatsoever.
• You may need to scrape down your blender a few times in between to get a super smooth result.
• Pour icing onto the cake and put back into the fridge overnight to set.
• In the morning, decorate cake with fresh strawberries, blueberries, and mint leaves.