Roughly chop cranberries, dates and figs and place into a small bowl. You should have about 1 ¼ cups chopped fruit. Mix in zest from about ¾ orange (save the other ¼ for the cashew cream) add orange juice from the whole orange, it should just about cover all of the fruit. Leave to soak for couple of hours until the juice is absorbed by the fruit.

Preheat the oven to 350 °F (175 °C)

Grease and line 8" round cake baking tin. I tend to line the base and dust the sides.

Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside to thicken.

Roughly grate apple and mix in with the soaked fruit. Set aside.

Roughly chop all of the nuts and set aside.

In a large bowl whisk together buckwheat flour, ground almonds, arrowroot, coconut sugar, baking powder, bicarbonate of soda, cinnamon, cardamom, ginger, cloves and salt. Set aside.

In a small bowl whisk together olive oil, apple cider vinegar and flax eggs. Set aside.

Now stir the soaked fruit mixture to the dry mix followed by the wet mix and mix everything until combined. You should have moist muffin mix consistency. Now stir in about ¾ of the chopped nuts (save some to sprinkle on top).

Spoon the mixture into the prepared cake tin and level out the surface. Top with the rest of the chopped nuts.

Bake for about 1 hour and 15 minutes until toasted on top and a cocktail stick comes out almost clean, it will feel slightly sticky.

Remove from the oven once ready and leave to completely cool down in the tin.

To make the cashew cream rinse and drain the cashews. Place all of the ingredients into a high speed blender and blend until smooth. Refrigerate until ready to serve.