220˚C, Fan 200˚C, 425˚F, Gas 7

• Sort and measure the dehydrated fruit into a mixing basin.
  Grate the orange rind finely into a bowl, then pour in the juice and mix to mix. Once covered, let it stand for a minimum of two hours or overnight.
• Combine the honey and butter and melt them.
• Apply a thin layer of oil to the interior of a deep cake tin that is 15 cm/6″.
• Lay two layers of parchment paper, each twice as tall as the tin, down the base and edges of the pan. Verify that your oven can accommodate the lined cake tin.
• To create folded flaps, cut a 300 mm x 12″ piece of parchment paper, fold the corners to meet in the center, flatten, and store for later use.
• Put the yeast and flour into a mixing bowl, then toss in the nutmeg and cinnamon.
• Transfer the egg whites to a different basin, then whisk in the water, honey, melted butter, and salt.
• Transfer to a mixing bowl and blend until a thick, smooth paste.
• Add the fruit with its juices and stir.
• Smooth the top of the paste after tipping it into the prepared tin.
• Place a sizable bowl on top of the pan and allow it to rise in a warm area for around ninety minutes.
• A full twenty minutes before baking, preheat the oven.
• Take out the bowl that has been inverted, then cover the cake tin loosely with the prepared paper square that has the folding flaps pointing down for the oven.
• For 45 to 50 minutes, bake.
• After an hour in the tin to cool, remove and place on a wire rack to cool completely.
• Before slicing, let cool fully.