METHOD

1. Preheat oven to 150C (fan-forced). Grease and line a 20cm round cake tin.
2. Soak the goji berries and sultanas in boiling water for 10 minutes or until soft.
3. In a separate large bowl, combine all the dry ingredients. Stir to combine.
4. In a third bowl combine the eggs, juice, vanilla and butter.
5. Strain the goji berries and sultanas and set aside.
6. Make a well in the centre of the dry ingredients. Slowly pour in the wet ingredients and mix until combined.
7. Add the strained dried fruit and mix again.
8. Pour into the prepared tin and smooth the top with the back of a spoon.
9. Decorate with the blanched almonds (optional).
10. Bake for 45-50 minutes or until the top is golden or when a skewer is inserted comes out clean.
11. Remove from the oven. If glazing, while the cake is hot, brush with Natvia Salty Caramel Sauce.
12. Leave to cool in the tin, before removing and storing in a sealed container.