Description
Serves 12
Ingredients
Scale
- 100g Almonds, whole, blanched and roasted
- 100g Hazelnuts, roasted and skinned
- 100g Pistachio, whole and roasted
- 100g Glacé Pineapple, chopped
- 95g Mixed Peel, chopped
- 50g Glacé Cherries, chopped
- 30g Cocoa Powder
- 60g Plain Flour
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Mixed Spice
- 90g Caster Sugar
- 115g Honey
- Edible Rice Paper
- Icing Sugar, for dusting
Instructions
- Oven to 150C. Line a 20cm round tin, the base with edible rice paper and the line the sides with parchment paper. Set aside.
- Put the nuts in a bowl with the pineapple, mixed peel, cherries, cocoa powder, flour and spices and make sure everything is well mixed.
- Put the sugar and honey in a saucepan and melt together over low heat. Cook until the colour turns from golden to brown.
- Working quickly, pour the syrup over the nut mixture and mix quickly before it stiffens up. Spoon straight into the tin, using slightly damp hands, press into the tin to make a level top. Bake for 35 minutes. It will firm upon cooling.
- Once cool, remove from the tin, removing the parchment collar and discard. Dust the top with lots of icing sugar. Will keep for 2 weeks in an air tight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Chocolate, Christmas
- Method: Baking
- Cuisine: Italian