4tablespoonsmixed seedsI used Crazy Jack linseeds, pumpkin seeds, sunflower seeds and sesame seeds.
1tablespoonchopped Crazy Jack whole almonds
4Crazy Jack dried apricotschopped
Preheat the oven to 180°C/160°C fan/350°F. Lightly grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
Chop the dried apricots finely, then add them, along with the orange juice and water, to a small pan and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow the mixture to cool.
Add the butter and sugar to a large mixing bowl and beat with an electric mixer until thick and smooth. Add the remaining cake ingredients and beat well, then fold in the cooled apricot mixture (including any juices from the pan).
Pour the mixture into the prepared pan and spread out evenly. Bake for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin. Allow the cake to cool completely in the pan before carefully turning out.
For the maple candied seeds
Prepare a baking sheet lined with baking parchment next to the stove. Heat the maple syrup and brown sugar in a frying pan. When it’s melted, stir in the seeds and salt and cook for a minute until bubbling. Pour the mixture (carefully, it’s hot!) onto the baking parchment, spread out with a wooden spoon or spatula and cool.
For the orange almond drizzle
Stir the powdered sugar, juice and almond extract together until smooth. Drizzle over the completely cooled cake.
Spoon the candied seeds into small scoops and decorate the top of the cake with them, then sprinkle with orange zest, chopped almonds and chopped dried apricots.