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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This is a famous nut cake made in Tuscany from where it is exported to other countries. It is extremely rich and meant to be cut into 1/2 slices and then into small pieces and served with coffee. Like fruitcake, wrapped in foil it will keep in good condition for weeks without being refrigerated. Ingredients:
4 oz. blanched almonds |
4 oz. roasted hazelnuts |
2 oz. glace apricots |
2 oz. glace pineapple |
2 oz. mixed peel |
2/3 cup plain flour |
2 tbsp. cocoa |
1 tsp. cinnamon |
2 oz. dark chocolate |
1/3 cup sugar |
1/2 cup honey |
icing sugar |
Directions:
1. Spread almonds on oven tray, put into 350 oven 5 to 7 minutes, until lightly golden. Chop hazelnuts and almonds roughly, combine in bowl with chopped apricots, chopped pineapple, chopped mixed peel, sifted flour, sifted cocoa and cinnamon, mix well.
2. Cut a strip of greaseproof paper 3 wider than depth of 8 round cake tin and long enough to go around tin. Fold over 1 of paper strip on long side, cut this folded piece into 1 diagonal pieces, to enable paper to fit around curve of tin. Cut a piece of greaseproof paper to fit in base of tin, grease before placing paper in tin, press firmly on base over the cut paper.
3. Melt chocolate in top of double saucepan over simmering water. Put sugar and honey in separate saucepan, stir on low heat until sugar has dissolved, brushing down sides of saucepan with brush dipped in hot water to dissolve any sugar crystals. Bring to boil, reduce heat, simmer uncovered approximately 5 minutes or until syrup forms a soft ball when a few drops are dropped into a glass of cold water. Add syrup and melted chocolate to fruit and nut mixture, mix them well.
4. Spread mixture quickly and evenly into prepared tin. Bake in 325 F oven for 35 minutes, remove from oven, cool in tin. Turn out, remove paper. Wrap in aluminium foil. Leave at least one day before cutting. Before serving, sift icing sugar thickly over top.
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