Brush a 20cm springform tin with a little coconut or macadamia oil.

Finely grate the zest of the orange and then juice it.

Combine the orange zest and juice with the brandy and dates. Set aside while preparing the rest of the cake.

Place macadamias, almonds and walnuts in a food processor. Pulse until quite finely chopped but with still with some small pieces. Set the nuts aside.

Put the dates, their soaking liquid, all of the other dried fruits and spices into the food processor and process until they are crumb-sized pieces but not a paste. Blend in the ground nuts until combined.

Press the mixture into the cake tin, decorate the top with the extra nuts and place into the fridge to set for at least an hour or overnight.

Cut the cake with a wet sharp knife to serve. The cake lasts for at least 3 weeks covered in the fridge.