This is a super tasty treat that goes fantastically well with a hot drink. It has plenty of dried fruit and nuts making it a good source of fibre, protein and other nutrients. And did I mention that it’s super tasty!!
125grams blanched almonds, toasted, chopped coarsely
125grams roasted hazelnuts, chopped coarsely
60 grams glacé apricots (I used normal apricots) chopped finely
60 grams glacé pineapple (I used dried pineapple and just soaked in boiling water for 5 minutes) Chopped finely
60 grams mixed peel, chopped finely
2/3 cup (100grams) plain flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/3 cup (75grams) caster sugar
1/2 cup (175grams) honey
60grams dark chocolate, melted Icing sugar mixture
1. Combine nuts, apricots, pineapple, peel, flour, cocoa and cinnamon in large bowl and mix well.
2. Grease deep 20cm round sandwich pan. Line base and sides with baking paper.
3. Place sugar and honey in medium saucepan, stir over low heat until sugar dissolves, brushing down side of pan to dissolve any sugar crystals. Bring to boil, and reduce heat. Simmer uncovered about 5 minutes or until syrup forms a soft ball when a few drops are dropped into a glass of cold water. Add syrup and chocolate to nut mixture and mix well.
4. Spread mixture quickly and evenly into prepared pan. Bake in moderately slow oven (160 c) for 35 minutes. Remove from oven and cool in pan. Turn out, remove paper. Wrap in aluminum foil and leave at least one day before cutting. Sift icing sugar over top before serving.
Tip: Cake can be stored, wrapped in airtight aluminum foil, without refrigeration for weeks. ENJOY!!!!!!