• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 People
  • Difficulty Normal
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Recipe Ingredient

  • 125g hazelnuts
  • 125g almonds
  • 75g cooking chocolate
  • 75g mixed peel
  • 62g castor sugar
  • 1/2 cup honey
  • 60 ml water
  • Sifted
  • 95g plain flour
  • 3/4 tsp ground cinnamon
  • 2 tbsp cocoa powder

Instructions

  1. Blanch the almonds, then remove and place them on double layers of paper kitchen towels. Pat dry and roast them in a preheated oven at 150°C–160°C for 10–15 minutes or until lightly browned. Chop the almonds coarsely.
  2. Put hazelnuts on a shallow baking tray and roast in preheated oven at 160°C for 15–20 minutes or until the skins begin to darken. Remove, cool slightly then rub the hazelnuts to loosen the skins. Chop the hazelnuts coarsely. Put sifted dry ingredients into a mixing bowl and add in the chopped nuts and mixed peel.
  3. Combine honey, sugar and water in a saucepan and stir over a gentle low heat to dissolve the sugar. When sugar has dissolved, increase the heat and bring the mixture to a boil, stirring constantly.
  4. After this stage, simmer the mixture at a rolling boil without stirring until it comes to a soft ball stage. To test, drop a little mixture into a small bowl of cold water. When the mixture forms into a soft ball, the consistency is correct.
  5. Put the soft ball of sugar mixture into the flour-and-nut mixture to combine, working into it rapidly. Transfer the combined mixture to a lined baking tray. Spread out evenly with the back of a wet spoon and bake in a preheated oven at 160°C for 40–45 minutes or until cooked through. Cool the cake in the tin, then cut into slices.

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