Preheat the oven to 180°C and grease a 20cm springform cake tin.
Combine dried fruit with lemon juice, coat in 25g flour, and add zests.
Cream butter and sugar, then beat in eggs and fold in flour, baking powder, and fruit.
Bake the batter in the tin for 60 minutes until a skewer comes out clean.
Cool the cake on a wire rack completely.
Simmer toffee sauce ingredients for 30 minutes until bubbling or reaching 115-120°C.
Slice cake horizontally and assemble with toffee sauce in the middle and over the exterior.
Cook sugar and glucose to 185°C to create a deep amber caramel.
Drip thickened caramel over the cake sides to form streaks.
Spoon caramel shards onto a tray to harden for the top garnish.
Flick caramel between oiled spoon handles to create spun sugar and garnish with flowers.