To cut this cake into beautifully thin slices, run a non serrated knife under hot water before slicing.

Ingredients: (Serves 10)

• 2 tablespoons orange or coffee liqueur (or use orange juice if preferred)
• 85 g/3 oz digestive biscuits, broken not crushed
• 85 g/3 oz unsalted butter
• 3 tablespoons clear honey
• 175 g/6 oz plain chocolate, broken into pieces
• 235 ml/8 fl oz double cream, lightly whipped
• 175 g/6 oz whole mixed nuts, roughly chopped
• 55 g/2 oz ready-to-eat dried apricots, chopped
• 120 g/4½ oz glace cherries, halved
• 85 g/3 oz crystallized peel, chopped
• Cocoa powder, to dust

Method:

Line a 20-cm/8-inch tart tin with a removable base with plastic wrap. In a medium bowl drizzle the liqueur or juice over the digestive biscuits.

Melt the butter, honey and chocolate in a bowl over a pan of simmering water and stir until smooth. Remove from the heat and let cool for 5 minutes. Fold in the whipped cream, nuts, apricots, cherries, peel and digestive biscuit crumbs. Stir until combined evenly.

Spoon the mixture into the prepared tin and press down well. Chill in the refrigerator for 4 hours or overnight. Carefully invert the slice onto a dinner plate. Peel off the plastic wrap and discard. Dust heavily with cocoa and serve.

Store in the tin, refrigerated, for up to 3 days.