Ingredients
190g blanched almonds
240g dried figs
100mL Verjuice
50g honey
70g brown sugar
1 tspn ground cinnamon
1 tspn ground cardamom
1 tspn ground cloves
1 tspn ground nutmeg
1 tspn orange zest
200g dried pears
3 tbspn plain flour
190g blanched almonds
240g dried figs
100mL Verjuice
50g honey
70g brown sugar
1 tspn ground cinnamon
1 tspn ground cardamom
1 tspn ground cloves
1 tspn ground nutmeg
1 tspn orange zest
200g dried pears
3 tbspn plain flour
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Methods
1
Heat the oven to 180C.
2
Line a shallow 25 cm round cake tin, or a 20 cm square tin, with parchment paper.
3
Place the almonds on an oven tray and bake for 8 minutes or until golden.
4
Finely chop the figs and put them in a pan with enough Verjuice just to cover.
5
Add the honey, brown sugar and all the spices. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet.
6
Add the dried pears, zest and nuts and mix well.
7
Add the flour, mix to a sticky mass.
8
Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes.
9
Take out of the oven and leave to cool in the tin. To serve cut into thin wedges or slices.
1
Heat the oven to 180C.
2
Line a shallow 25 cm round cake tin, or a 20 cm square tin, with parchment paper.
3
Place the almonds on an oven tray and bake for 8 minutes or until golden.
4
Finely chop the figs and put them in a pan with enough Verjuice just to cover.
5
Add the honey, brown sugar and all the spices. Cook gently for about 10 minutes, then tip into a bowl. The mixture should be soft and sticky, but not wet.
6
Add the dried pears, zest and nuts and mix well.
7
Add the flour, mix to a sticky mass.
8
Spoon the mixture into the prepared tin and bake in the oven for 30-40 minutes.
9
Take out of the oven and leave to cool in the tin. To serve cut into thin wedges or slices.
