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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 20 |
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This dessert will keep for several weeks if stored wrapped in aluminium foil, then placed in an airtight container (do not store in the fridge). Ingredients:
125 g almonds, roasted |
100 g hazelnuts, roasted |
1/4 cup chopped glacé pineapple |
1/4 cup chopped glacé apricots |
1/3 cup mixed peel |
1/2 cup plain flour |
1/4 cup cocoa |
1/3 cup honey |
1/2 cup light brown sugar |
Directions:
1. Preheat the oven to 160°C. Roughly chop the nuts and place in a bowl with the glacé fruit and the peel.
2. Sift the flour and cocoa, add to the fruit and nut mixture, and stir well.
3. Place the honey and sugar in a small saucepan. Stir over a low heat until the sugar dissolves.
4. Bring to the boil without stirring again, reduce the heat to low and cook for 5 minutes, uncovered.
5. Quickly stir the hot honey into the fruit and nut mixture. Press the mixture into a lined 20 cm springform pan.
6. Bake for 25 minutes. Leave in the pan overnight.
7. Dust liberally with sifted icing sugar before serving.
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