Step 1

In a large bowl, mix ground hazelnut, brown sugar, plain flour and wholemeal flour together and set aside.

Step 2

Whisk egg whites and sugar at medium high speed till firm and smooth.

Step 3

Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg white in two batches.

Step 4

Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.

Step 5

Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.

Step 6

Bake at preheated oven 170C for about 30-35 minutes or until skewer inserted comes out clean. Leave cake to cool in pan for 15 minutes and remove to wire rack to cool down completely.