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.
