- 140g shelled hazelnuts
- 125g blanched almonds
- 70g plain flour, sifted
- 1 tbsp cocoa powder
- 1 tsp mixed spice
- 100g dried apricots, chopped
- 80g dried figs, chopped
- 125g plain chocolate (approx. 70% cocoa solids) chopped
- 125ml clear honey
- 75g caster sugar
- 75g soft light brown sugar
- For dusting icing sugar
- Preheat oven to 180ºC. Lightly grease a 22cm/8 ½ in springform cake tin with butter and line the base with baking paper. For a more authentic appearance, line the base with a round of edible rice paper.
- Put the hazelnuts and almonds on two baking trays and toast in oven for about 9 minutes, turning once, until starting to colour.
- Remove, leave to cool, then chop in half.
- Sift flour, cocoa powder and mixed spice into a bowl and stir in dried apricots, figs and nuts.
- Combine chocolate, honey and sugar in a heavy-based saucepan and set over a low heat, stirring until chocolate melts. Pour into flour mixture and mix well to combine.
- Spoon mixture into tin and working quickly before it sets, spread into an even layer, first with the back of the spoon, then with wet hands.
- Bake for 25-30 minutes, or until just firm and leave to cool in the tin. Remove from tin, dust with icing sugar and serve cut into wedges.
- Serve cold by itself. Goes well with coffee.
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