15cm/6” round, deep cake tin, 4 x mixing bowls and parchment paper

150g mixed dried fruit and peel
1 tbsp orange rind
5 tbsp orange juice
50g butter
3 tbsp honey
350g FREEE White Bread Flour
2 tsp quick yeast
1 tsp cinnamon
pinch of nutmeg
2 egg whites
275ml water
pinch of salt
oil, for tin

220˚C, Fan 200˚C, 425˚F, Gas 7

1. Measure the dried fruit and peel into a mixing bowl.
2. Finely grate the orange rind into a bowl, add the juice, and stir to combine. Cover and leave to stand for at least 2 hours or overnight.
3. Melt the butter and honey together.
4. Rub some oil around the inside of a 15cm/6” round, deep cake tin.
5. Line the base and sides of the tin with a double layer of parchment that is twice the height of the tin. Check the lined cake tin will fit into your oven.
6. Cut a 300mm/12” square of parchment, fold the corners to meet in the middle, press to make folded flaps and save for later.
7. Measure the flour and yeast into a mixing bowl, add the cinnamon and nutmeg and stir to combine.
8. Put the egg whites into another bowl, add the water, salt, melted butter and honey and whisk them together.
9. Tip into the mixing bowl and stir into a smooth, thick paste.
10. Stir in the soaking fruit and juices.
11. Tip the paste into the prepared tin and smooth the top.
12. Invert a large bowl over the tin and leave to rise in a warm place until risen, about 90 minutes.
13. Pre-heat the oven twenty minutes before you are going to bake.
14. Remove the inverted bowl and place the prepared paper square over the cake tin with the folding flaps pointing down, to loosely cover the tin when it goes into the oven.
15. Bake for 45-50 minutes.
16. Leave to cool in the tin for an hour then turn out to finish cooling on a wire rack.
17. Cool completely before slicing.