By Frances

A rich nutty cake by Annabel Langbein from the February issue of Life & Leisure magazine.

Base:

¾ c flour

¾ c wholemeal flour

¾ c oats

¾ c brown sugar

180g cold butter, diced

Process all ingredients in a food processor until it resembles a fine crumb. Press into a 20cm round cake tin.

Cake:

3 eggs

1 tsp vanilla essence

¼ c brown sugar

½ c walnuts

½ c flaked almonds

¾ c almonds

¾ c dates

¾ c apricots

¾ c choc melts

¾ c coconut

Mix ingreds together and pour over base. Bake at 150C for 40 mins or until cooked through. Goes really well with a dollop of cream!