A retro bake with a twist!
Brew 275ml of tea, pour in to a bowl, mix in the chopped figs, chopped apricots, sultanas and the sugar until the sugar dissolves. Leave to soak overnight.
Preheat the oven to 150C or 130C for fan assisted ovens and line a loaf tin with baking paper.
In a bowl, combine the ground cardamom, ground pistachios and flour, tip in the soaked fruit mixture, beaten eggs, rosewater and combine.
Pour the mixture in to the prepared tin, place in the oven for 1 hour and 20 minutes or until a skewer inserted comes out clean. Leave to cool for 5 minutes, remove the tin and place the loaf on a cooling rack to cool.
Sift the icing sugar in to a bowl and stir in the water. You should have a thick consistency so add more water or icing if necessary. To jazz up this loaf, add a sprinkle of beetroot powder to the icing, stir and add more depending on the desired colour and spread the icing over the loaf. Finish by scattering chopped pistachios and rose petals on top.