Finely chop the nuts and fruits and soak in juice for at least 30 mins. Add chia seeds and mix. Add vinegar to almond milk to make buttermilk.
Sieve together almond flour, cornstarch, baking powder, baking soda, salt, ginger powder, cinnamon powder.
Pre-heat oven to 325F or 165C. Grease and dust a 6" round pan or line with a parchment paper.
In a bowl add and beat together oil, sugar and essence. Add flour mix and buttermilk and fold the batter. Drain soaked fruits from the juice and fold in the batter. The batter should be of muffin consistency just mixed together not be of dropping consistency.
Transfer in the pan and tap the pan 2-3 times on the counter. Don' bang it, just tap lightly. Top with more dry fruits or nuts of your choice.
Bake in the preheated oven for 30 mins. Check the cake after 20 mins, if the top starts to turn brown, cover the cake with an aluminum foil and bake for another 10 minutes. A fully baked cake should leave the sides of the pan.
Once done keep the cake on the counter for 1-2 minutes, then carefully transfer to a cooling rack and leave it to cool completely. Once cooled keep in an air-tight container and enjoy the next day. It will be more flavourful, moist and soft.