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1
Sift the flours and cornflour into a small bowl.
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2
Keep aside.
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3
In another large bowl, cream butter with sugar until the mixture is fluffy.
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4
Place the large bowl on top of a bowl containing ice cubes.
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5
Add eggs, one at a time, and beat at speed 1 of the electric beater until the mixture is uniform.
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6
Evenly sprinkle and mix raisins, cherries, cashew pieces, mango essence and coffee solution.
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7
Mix well.
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8
Fold the flour mixture into it.
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9
Line a baking glassware with a greased, grease proof paper.
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10
Spoon the baking mixture into the bakeware, so that the mixture does not fill in, more than half its height.
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11
Bake in dual convection mode by setting temperature to 180C (350F) in a preheated oven for 36 minutes.
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12
Cool the cake and remove onto a wire rack.
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13
Remove the greaseproof paper.
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14
Place the cake on a serving tray.
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15
Cover it with a mixture of icing sugar and orange juice.
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16
Sprinkle colourful gems.
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17
Chill in refrigerator until the icing is firm.
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18
Serve chilled slice alongwith hot tea.
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19
Note:1 For a tasty variation, use melted white chocolate instead of icing sugar-juice mixture.
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20
2 For a soft cake top, bake for 32 minutes but for a crispy finish, bake for 36 minutes.
