Nut & chocolate cake

Method

• 1
  Preheat oven to 160°C. Brush a round 20cm cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
• 2
  Combine the prunes and brandy in a large bowl. Cover with plastic wrap and set aside for 45 minutes to macerate.
• 3
  Reserve 2 tablespoons of the flour. Sift remaining flour together with allspice in a medium bowl. Add the almond meal and stir to combine.
• 4
  Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Use a large metal spoon to fold in half the flour mixture until just combined. Repeat with the rest of the flour.
• 5
  Drain the brandy from the prunes and discard. Add the macadamias, almonds, chocolate pieces and reserved flour. Use a metal spoon to gently fold the prunes into the butter mixture.
• 6
  Spoon the cake mixture into the lined pan and smooth the surface with the back of a spoon. Bake, in preheated oven, for 1 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and stand for 10 minutes before turning out onto a wire rack to cool. If desired, brush with the extra brandy over the top. Dust with cocoa powder before serving.