250 g glacé or dried fruits , whole or cut into large strips
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Recipe by Georgina Hayden
Place the apricot jam in a small pan with a splash of water and simmer on a low heat, then remove from heat and leave to cool a little. Using a pastry brush, brush the top of the cake with jam and arrange your fruit on top, starting with the bigger pieces, dotting the smaller fruits and nuts in and around the gaps. Finish the cake by brushing everything with a final coat of the apricot glaze to give it a lovely gloss.