Preheat oven 170C’.Place a non-stick baking sheet on the base of the round cake pan(26cm). Butter the sides of the cake pan. In a pot place all sweets, dates, figs, dates, apricots, all nuts, spices and sugar, the grape syrup, juice, koumantaria, cognac, and butter. Place the pot on a low head stir until the butter melts. Let it cool for a while (5 minutes approximately) and add the baking soda and let it for a while and stir all the Ingredient together. Add the flour and the eggs.  The mixture will have a light brown/gray colour.  Add the instant coffee and stir again. Place the mixure to the pan and bake for 1 hour and 10 minutes. Before remove from oven check if is ready by pocking with a wooden kebab stick in the middle of the cake.  The stick must to be dry. Remove it from the oven. In case there are a lot of cracks on the surface of the cake you place a towel and press down lightly. Let it cool. Warm the marmalade and spread it all over the surface of the cake.  Make your own design and pattern with all the nuts, dried fruit, star anise and cinnamon. 
Tip: In order to make sure the fruits and nuts stick all well together add them little more marmalade.

A recipe by Chryso Lefou