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300g unrefined sugar,100g honey, 150g plain
flour, 250g almonds,100g walnuts, 300g mixed
peel, 1 heaped tsp cinnamon, 1 heaped tsp ginger,
1 level tsp coriander, 1/4 tsp nutmeg, seeds of a
vanilla pod/bean, few sheets of rice paper
[optional], icing sugar to dust.
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In a tray roast the almonds on one side and the
walnuts on the other for about 10 mins. Once the
walnuts are out of the oven, smash them but leave
them chunky. Add to the peel and add the whole
almonds. Add the spices and vanilla to the flour.
Line a 20 cm tin with the rice paper or baking
paper. Put the sugar and the honey in a pot add
1tbsp water and melt on low heat, when this
starts to bubble add the flour mixture to the
fruit. Give a good mix and quickly add the hot
mixture. Mix everything with a wooden spoon and
be quick otherwise it will go hard in 1 min.
Spread the mixture in the tin and level the
surface with the bottom of a glass so you don’t
leave any empty pockets, sprinkle a generous
layer of flour pat down to compress and bake for
35mins at 150 temp. Remove cake from oven and
with a brush, brush off the flour from the
surface. Let it cool, cover with foil until the
next day it will harden. Dust with icing sugar.
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