250gcaster sugar(I used cardamom sugar as the flavour works well with both chocolate and orange)
230gflour(I used half wholemeal, half white)
1/4tspbicarbonate of soda
1organic orange - zest & juice
150gdried figs - chopped
8heaped tbsp chocolate mincemeat
Soak the figs in the Amaretto overnight in a covered bowl.
Cream butter and sugar together until light and fluffy.
Beat in eggs, one at a time, alternating with a spoonful of the flour if necessary.
Sift in the flour, almonds, baking powder and bicarb. Stir until just combined.
Grate in the orange zest and stir together with the orange juice.
Add the mincemeat and stir until just combined.
Place a tbsp of batter into six muffin cases, then spoon the rest into a greased bundt mould or tin. Bake at 180°C for about 45 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool.
Mix the icing sugar with just enough limoncello to make a slightly runny icing. Drizle this over the cooled cake.
Makes 12-16 slices depending on how thick you like them.