Ingredients

The following ingredients have 4 Servings
  • 3/4 cup whole almonds roasted* ((100 grams))
  • 3/4 cup whole hazelnuts roasted* ((100 grams))
  • 1 1/2 cups candied fruit** ((280 grams))
  • 1/4 cup +3 tablespoons honey ((150 grams))
  • 1 tablespoon water
  • 1 cup + 2 tablespoons granulated sugar ((125 grams))
  • 1 cup + 3 tablespoons all purpose flour ((160 grams))
  • 1 teaspoon cinnamon
  • 3/4 teaspoon coriander powder
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon nutmeg
  • 1 tablespoon powdered / icing sugar
  • 3-4 tablespoons powdered / icing sugar

Instruction

  • Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
  • In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
  • In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
  • Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
  • Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 30-40 minutes. 
  • Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!