Preheat the oven to 180°C. Grease a springform tin with soft butter and line it with rice paper. If you can’t find rice paper, use greased baking paper which you can remove after baking.
Divide the nuts into two separate roasting pans and roast for about 15 minutes or until slightly brown. Shake the pans often so that all the nuts are evenly roasted. Reduce oven temperature. Rub the skins off the hazelnuts and once the nuts have cooled, coarsely chop them. Turn the oven temperature down.
Mix the almonds, hazelnuts, citrus peel, glacé fruit and figs, the flour and spices in a large mixing bowl and set aside. Heat the castor sugar and honey in a heavy-bottomed saucepan and bring to the boil.
Pour the honey syrup over the ingredients in the mixing bowl and stir in. Take care as the syrup is very hot and don’t worry if it doesn’t mix that well. Once the mixture has cooled, spoon it into the prepared baking tin and bake for 45 minutes to an hour, or until dry and slightly risen. Remove from the oven and allow to cool for 20 minutes, then turn out onto a wire rack to cool further. Serve in thin slices.
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