Middle Eastern fruit cakes with orange-blossom meringue

1.Preheat oven to 150C. Beat butter and sugar in an electric mixer until light and fluffy (10-12 minutes), add eggs one at a time, beating well after each addition and scraping down sides of bowl, then add orange rind and vanilla seeds and beat to combine. Sieve in dry ingredients and ½ tsp sea salt, beat to just combine, then transfer to a large bowl and stir in light fruit mixture and apricots to combine. Divide among six 9cm-square cake tins, buttered and lined with baking paper, filling to 1cm below rim (there may be a little mixture left over). Cover tops tightly with a double layer of baking paper and tie with kitchen string, then cover with foil and bake until an inserted skewer withdraws clean (1-1½ hours). Stand in tins for 10 minutes then turn out and drizzle with rum. When completely cool, cakes can be wrapped in foil and stored in an airtight container for up to 3 months (see note).

2.For orange-blossom meringue, stir sugar and 180ml water in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until syrup reaches 116C on a sugar thermometer (8-10 minutes). Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form (2-3 minutes), then, whisking continuously, gradually add sugar syrup and whisk on high speed until bowl is just warm to touch. Gradually add butter, whisking to combine before adding more, then beat until well combined (4-5 minutes; if mixture curdles, keep whisking until mixture comes back together). Add orange-blossom water and whisk to combine. Spoon meringue over tops of cakes and stand until set. Serve topped with cedro, clementine and pistachios.