For the Dough
- 250 g of Sift all-purpose Flour
- 20 g of Baker’s Yeast
- 5 g of Salt
- 10 g of Sugar
- 3 Eggs
- 80 ml of Milk
- 50 g of Melted Butter

For the Syrup
- 250 ml of Water
- 150g of Sugar
- 1 Cinnamon Stick
- 4 Cloves
- 1 Orange (Peel)
- ½ Lemon (Peel)
- Mint
- 1 tbs of Vanilla Essence

For the Centre
- 200 ml of Cream
- 3 tbs of Sugar
- Apricot Jam
- Fruits Preheat your oven to 170ºC.

Dough
Mix the flour, the baking powder, the salt and the sugar.
Add the eggs and the milk.
Add the butter and put it in a mould previously oiled and cover with a cloth. Let it rest until it double.
Bake until becoming brown.

Syrup
In a pan, mix the sugar, the water, the cloves and the cinnamon. Let it boil for 5 minutes and turn off.
Add the the orange and the lemon peel, the mint and the vanilla. Cover and let it cool.
Strain the syrup, add the fruits and let them marinate for 15 minutes.
Remove the fruits from the syrup and sprinkle it on the cake.
Heat the apricot jam and swab on the top of the cake.

Centre
Whisk the heavy cream with the sugar and put in the centre of the cake.
Decorate with fruits.