Oil and line the base and sides of a 18cm/7 inch profound round tin. Warmth stove to 180°C/160C fan/gas 4.
On the off chance that the fruits are extremely sticky, flush and pat dry with kitchen towel at that point cut each down the middle, put 50g of the fruits to the other side and hurl the rest of a tad bit of the flour.
In a substantial bowl beat the margarine or spread with the Brilliant Syrup, sugar, eggs and almond separate until light and smooth. Filter together the flours and heating powder and blend into the blend with the almonds and beat together until altogether blended.
Mix the fruits into the cake blend at that point spoon into the readied tin and level the surface. Hurl the saved fruits with the Demerara sugar and scramble over the highest point of the cake, including any residual sugar.
Heat for 1 hour or until a stick, when embedded, confesses all. Leave to cool marginally on a wire rack somewhat before turning out of tin to cool totally.