Pre-heat the oven to 150ºC, (300ºF,135ºC fan assisted). Grease an 8”deep cake tin and line the bottom withbaking parchment or silicone.
PREPARE THE FILLING:
in a smallsaucepan, combine all the ingredientsand stir over heat until the mixture isbubbling. Allow to simmer gently, whilestirring, for at least 2 minutes,or until most of the liquid hasevaporated and the mixture isthickened. Allow to cool.In a small heatproof bowl, melt thechocolate drops over simmering water
175g dark chocolate drops(50-55% cocoa solids)100g softened or spreadable butter100g golden caster sugar5 large eggs½ tsp vanilla extract100g ground almonds½ tsp baking powder
FOR THE FILLING:
150ml rum, brandy or orange juice150g raisins55g soft dark brown sugar6-8 glace cherries4-6 pieces crystallized ginger1 tsp lemon juice
FOR THE DECORATION:
175g dark chocolate drops(50-55% cocoa solids)150ml double cream2 tsps apricot jam10g crystallized violet petals10g crystallized rose petals1 small pt of gold leaf