Ingredients
100g blanched almonds
1/2 cup plain flour
1/4 cup cocoa
2 tspn cinnamon
1/[QTY2[/QTY] tspn allspice
1/2 cup honey
4 tbspn sugar
100g dried peaches
150g dried pears
1 tbspn orange rind finely grated
1 tbspn lemon rind finely grated
1 tbspn orange juice if needed
1 pinch sea salt
100g blanched almonds
1/2 cup plain flour
1/4 cup cocoa
2 tspn cinnamon
1/[QTY2[/QTY] tspn allspice
1/2 cup honey
4 tbspn sugar
100g dried peaches
150g dried pears
1 tbspn orange rind finely grated
1 tbspn lemon rind finely grated
1 tbspn orange juice if needed
1 pinch sea salt
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Methods
1
Preheat oven to 180°C, butter and line an 18cm round cake tin.
2
Put almonds in a greased shallow pan and bake until golden (about 8 minutes). Set aside to cool. Reduce oven to 140°C.
3
Sift flour, cocoa, cinnamon and allspice. Mix well.
4
Place honey and sugar in a saucepan, cook over a low heat for 8-10 minutes, until thickened and syrupy, stirring regularly. Remove from heat and mix into flour mixture.
5
Then add in dried fruit, rind, juice (if needed) and roasted nuts. Stir until well combined - the mix will be thick and sticky.
6
Place mixture into prepared tin (you may need to oil a spatula to spread evenly into the pan), bake for about 50 minutes or until firm.
7
Remove from oven, turn out onto a cake tray, remove baking paper and allow to cool. Store in an airtight container and cut as needed.
1
Preheat oven to 180°C, butter and line an 18cm round cake tin.
2
Put almonds in a greased shallow pan and bake until golden (about 8 minutes). Set aside to cool. Reduce oven to 140°C.
3
Sift flour, cocoa, cinnamon and allspice. Mix well.
4
Place honey and sugar in a saucepan, cook over a low heat for 8-10 minutes, until thickened and syrupy, stirring regularly. Remove from heat and mix into flour mixture.
5
Then add in dried fruit, rind, juice (if needed) and roasted nuts. Stir until well combined - the mix will be thick and sticky.
6
Place mixture into prepared tin (you may need to oil a spatula to spread evenly into the pan), bake for about 50 minutes or until firm.
7
Remove from oven, turn out onto a cake tray, remove baking paper and allow to cool. Store in an airtight container and cut as needed.
