The contrast of flavours is addictive.
INGREDIENTS
150 Gr. Toasted Almonds chopped
150 Gr. Toasted Hazelnut chopped
50 Gr. Candied Orange Peel
125 Gr. Dried Figs chopped finely
125 Gr. Dried Apricot chopped finely
50 Gr. Plain Flour – I use Type 00
1 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/2 Teaspoon ground Cardamom
125 Gr. Honey
150 Gr. Golden Caster Sugar – Brown Sugar
3 Tablespoon Port wine – Marsala or any fortified wine you may have
Icing Sugar to dust
METHOD
Toast the almonds and hazelnut on a hot dry pan for a few minutes, until they start to smoke and the nuts release a little bit of their oil.
Heat the oven to 150 Celsius. Grease and line the base of a 20cm springform cake tin with parchment paper.
Tip the nuts, candied peel and dried fruit into a bowl . Sift over the flour and spices and mix together.
Heat the honey, sugar and wine in a medium size saucepan over medium heat. Bubble for 3-4 minutes until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix.
Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 minutes until the surface is still soft but not sticky.
It will firm up as it cools.
Leave it to cool in the tin for 10 minutes and remove the parchment paper.
You may serve it the same day, sprinkled with Powder sugar.
You can also freeze it and serve it later.
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