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23 S a n d r a H a m m e t t INGREDIENTS 200 g almonds 200 g walnuts 200 g hazelnuts 200 g dates, chopped 200 g dried figs, chopped 100 g dried apricots, chopped 50 g sultanas 100 g demerara sugar 130 g plain flour 2 eggs 1 tsp ground cinnamon 1 tsp ground cloves 1 tbsp aniseeds, plus extra for sprinkling Zest of 1 orange Zest of 1 clementine 1 glass of Marsala wine Rice paper, for lining the tin METHOD 1. Place the chopped dates, figs, apricots and sultanas in a bowl. Pour over the Marsala wine and leave to soak, allowing the fruit to absorb the flavours. 2. Roughly chop the almonds, walnuts and hazelnuts. Add them to the soaked fruit along with the cinnamon, ground cloves, aniseeds, orange zest and clementine zest. 3. In a separate bowl, beat the eggs and demerara sugar until the mixture becomes light and frothy. Fold in the flour until well combined. 4. Add the fruit and nut mixture to the egg mixture, stirring thoroughly until all the ingredients are evenly incorporated. 5. Preheat the oven to 160°C. Grease a springform cake tin and line the base with rice paper. 6. Transfer the mixture to the prepared tin, pressing it down firmly and evenly. Sprinkle additional aniseeds over the top. 7. Bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely before removing it from the tin and serving. Torta ta' San Martin As seen on tv