Preheat the oven to 160oC/Gas Mark 21⁄2.

Grate the zest (skin) of one of the oranges on the smallest setting.

Cut all of the oranges in half and squeeze the juice out of them into a bowl until you have 200ml (7fl oz) juice – you can use your hands or a juicer.

Pour the juice and the zest into a large mixing bowl and stir in the chia seeds.

Carefully chop the dates into small pieces, then stir the dates, raisins and apricots into the orange and chia mix. Let sit for a few minutes.

Line a 20cm (8in) cake tin with parchment paper and grease the paper (this will stop the cake from sticking).

Gently melt the butter in a saucepan and pour it into the cake mix.

Whisk the eggs in a small bowl and add them to the mix, then sieve the gram flour, spices and bicarb in, stirring thoroughly.

Pour the mixture into the cake tin and bake for 50 minutes – keep an eye on it from 45 minutes to make sure it isn’t going too brown. It is ready when you can put a knife in it and it comes out clean!

Leave to cool, then peel the parchment off and decorate as you wish. Store in an airtight container for up to 1 week.