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INSTRUCTIONS
In a bowl, mix the 4 cups of fruit for the batter with the ½ cup of ginger kombucha.
In a second bowl, mix the cup of fruit for garnish with the ¼ cup of kombucha.
Cover and let soak for at least 4 hours (ideally overnight). The fruit will swell.
Preheat oven to 165°C / 325°F and place rack in centre position.
In a large bowl, beat the butter, brown sugar, and orange zest until the mixture is creamy.
Add the eggs one at a time, while continuing to beat vigorously.
Stir in the flour, ground almonds, baking powder, spices, and salt.
Gently mix with a spatula until the batter is smooth.
Drain the soaked dried fruit and stir it into the batter. Stir gently.
Pour the batter into the Loaf Pan and smooth the surface.
To decorate the top of the cake, arrange the fruit neatly on the surface, pressing it lightly into the batter so that it stays in place while baking.
Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. The cake is done when a knife inserted into the centre comes out clean.
Pro tip: If the fruit on top browns too quickly, cover the dish with a sheet of aluminum foil halfway through baking time
As soon as you take the cake out of the oven, let it cool for 10 minutes, then gently turn cake out onto a cooling rack.
In a Stainless Steel Saucepan, heat the orange marmalade or apricot jelly with the water until it becomes liquid.
Using a pastry brush, generously brush the entire top of the cake and the fruit while they are still warm.
Cut into portions to serve.
