Begin by soaking your chosen dried fruit mix in freshly squeezed orange juice for at least 2 hours, or overnight if possible.

Preheat your oven to 325°F (165°C) and prepare an 8-inch round cake tin lined with parchment paper.

In a medium mixing bowl, combine buckwheat flour with baking soda.

In a separate large bowl, combine the soaked fruit with the chopped nuts and remaining wet ingredients.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Pour the batter into the prepared cake tin and bake for 1 to 1 hour and 15 minutes.

Allow the cake to cool in the tin for about 10-15 minutes, then transfer it to a wire rack.

Prepare the Orange Cardamom Cashew Cream by blending soaked cashews with orange juice and cardamom until smooth.

Once the cake has cooled, slice it and serve alongside the Orange Cardamom Cashew Cream.