Method :
-
Line a 22cm spring form tin with
baking paper and grease well with butter.
-
Toast the almonds under a hot grill
until brown, being careful not to let them burn, then leave to cool.
-
Put the almonds and hazelnuts in a
bowl with the peel, pineapple, cocoa powder, flour, cinnamon and
mixed spice, and toss together.
-
Preheat oven to 315F Gas 2, put the
sugar and honey in saucepan and melt together over low heat.
-
Cook the syrup for 6-11 minutes, till
a little of it dropped into cold water forms a soft ball when molded
between your finger and thumb.
-
The color will turn from golden to
brown.
-
Pour the syrup into the nut mixture
and mix well, working fast before it stiffens too much.
-
Spoon straight into the tin, press
firmly and smooth the surface, bake for 33-38 minutes.
-
Cool in the tin until the cake firms
enough to enable you to remove the side of the tin.
-
Peel off the paper, invert the cake
onto another piece of paper and leave to cool completely.
-
Dust heavily with icing sugar before
serving.
Makes 18
This fruity, spicy flat cake with a dense
texture originated in Siena in Tuscany. It can be stored in an airtight
container for up to 90 days.
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