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Ingredients: 225 Gram(s) Butter 275 Gram(s) Granulated sugar 3 Eggs 175 Milliliter(s) Buttermilk 125 Milliliter(s) Dessert wine 175 Gram(s) Plain flour 125 Gram(s) Self raising flour 225 Gram(s) White chocolate, melted 50 Gram(s) Almonds and hazelnuts 2 Tablespoon(s) Apricot jam 2 Pieces stem ginger, chopped 2 Tablespoon(s) Ginger syrup 50 Gram(s) Dried apricots, chopped Directions: Preheat oven to 180C/350F/gas 4. Grease and line a 23cm spring form cake tin. Place the butter and sugar in a bowl and beat until light and creamy. Gradually add the eggs and beat well. Stir in the buttermilk and 75ml of the dessert wine. Sift the flours into the mixture and then add the cooled melted chocolate. Spoon the mixture into the prepared cake tin and bake in the oven for 1 hour 20 minutes or until a skewer poked into the middle of the cake, comes out clean. Leave the cake to cool for 10 minutes, pour over the remaining wine. To make the topping, put the nuts into a heavy based frying pan, dry fry for a few minutes until golden, transfer to a plate. Put the apricot jam, ginger and ginger syrup into the pan, heat gently and simmer for a couple of minutes. Add the fruit and nuts and mix everything together. Spoon onto the top of the cake and drizzle over the white chocolate.
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