Step 1: Reconstitute dried quandongs by soaking in 375 millilitres of Verjuice and 50 grams caster sugar for 30 minutes, then boil for 5 minutes. Turn off, add currants, leave to soften for 1 hour. Drain and reserve syrup.

Step 2: Preheat the oven to 220°C and grease and line a 20 cm round spring-form cake tin with baking paper.

Step 3: Dry-roast 120 gram macadamia nuts and 60 gram almonds (keeping them separate) on a baking tray for 6–8 minutes, then set aside to cool. Reset the oven to 170°C.

Step 4: To make the nut paste, blend the roasted macadamias in a food processor, then add the icing sugar and egg yolk and pulse to form a stiff paste. Set aside.

Step 5: In the cake mixer, cream the brown sugar and butter until pale and fuffy. Beat in the eggs one at a time, adding a spoonful of flour if the mixture curdles. Fold in the flour, spices, currants, quandongs, sliced davidson’s plums (seed removed), whole muntries, almonds and candied peel. Stir in the grated lemon zest and the reserved syrup, to give a soft batter.

Step 6: Spoon half the batter into the prepared tin, then spread the nut paste over the mixture and top it with the remaining batter. Bake for 2.5 hours (or until a fine skewer comes out clean). If the top colours too quickly, cover with foil for the last hour. Leave the cake to cool a little in the tin before turning it out.