Method

1. Preheat oven to combi mode, 120°C, 60% steam. Grease a deep 20cm square cake pan, line base and sides with baking paper.
2. Chop butter and place it in a large saucepan with fruit, peanut butter, brown sugar and liqueur; stir it over medium-low heat without boiling.
3. Once the sugar has dissolved completely, bring the mix to boil. Reduce the heat; place a lid on the saucepan and simmer for 10 minutes. Transfer the mixture to a large bowl and allow to cool.
4. Chop chocolate and nuts coarsely and stir into the fruit mixture with eggs and sifted flours. Mix all ingredients well, being careful not to overwork.
5. Pour the mixture into the cake pan and bake for 90 minutes.
6. Cover the hot cake with foil; turn the cake upside down and cool it in the pan for at least 3 hours.
7. To make the toffee, stir sugar and water in a small saucepan over high heat until the sugar dissolves. Once dissolved completely, bring it to boil. Let it boil, uncovered, without stirring for 10 minutes or until caramel in colour.
8. Coarsely chop the nuts. Drizzle the top of the cake with a small amount of the toffee and press the nuts on top. Drizzle remaining toffee to glaze

Danielle Brito, Culinary Expert, Kingston. Featuring Gaggenau Appliances.