You will need:
Cake cut up into slices
1 cup coconut milk
3 tablespoons soft brown sugar
1/2 teaspoon cinnamon
some grated nutmeg
a pinch of salt
zest of 1/2 lemon
4 tablespoons ground almonds
1 measure liquor of your choice or 2 tablespoons Aronia concentrate
To top the bake: A mix of nuts of your choice, cherries and candid peel
After baking: Agave or honey
Heat the oven to 200C. Prepare a springform cake dish with baking spray. Cut the cake into slices. Layer the cake slices vertically in the cake tin.
Beat the eggs and add all the other ingredients. Pour over the cake slices.
Cover and place in the fridge for an hour.
Top with a mix of nuts of your choice, cherries and candid peel.
Bake in a hot oven for 35 minutes.
Cut up into small cubes and serve with coffee. Store in the freezer and use when required.
I use Marbled Cake by Ballara and Aronia both by J Calleja, Pecan Nuts, ground almonds, soft brown sugar by Good Earth, Cherries and candid peel by St Georges Brand, kitchenware by Tescoma