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Ingredientes
- 200 gm blanched almonds
- 200 gm raw hazelnuts, skin on
- 50 gm raw macadamia nuts
- 200 gm citrus peel
- 100 gm dry figs, minced
- 100 gm dry apricots, minced
- 175 gm plain flour
- 2 tsp grnd cinnamon
- 1/2 tsp grnd coriander
- 1/2 tsp minced cloves
- 1/2 tsp grated nutmeg
- 1/2 tsp white pepper
- 2 tsp powdered ginger
- 500 gm sugar
- 250 gm honey
- 125 gm unsalted butter
- 2 Tbsp. cocoa, (optional)
Direcciones
- Roast hazelnuts for 15 min in oven at 200 C.
- Toast almonds in dry pan till browned.
- Roughly chop macadamia nuts.
- When hazelnuts are slightly cooled, wrap in a tea towel and rub off skins. (It doesn't matter if some skin remains).
- Roughly chop up hazelnuts and almonds. It doesn't matter if some whole nuts remain.
- Mix nuts with peel, figs, apricots, flour, cinnamon, coriander, cloves, nutmeg, pepper, ginger and cocoa (if using).
- Prepare two 28cm springform baking tins. Grease them and line with non-stick baking paper on base and around inner wall.
- In a saucepan, preferably non-stick, put sugar, butter and honey. Heat while stirring to 118 C (soft-ball stage) using a sugar thermometer. If not using a thermometer keep cooking until mix is smooth and bubbling fiercely and just starting to change colour.
- Quickly stir sugar mix into dry ingredients. Divide mix in two and put one lot in each tin. Press down with wet spoon, dipping it into water every few seconds to stop sticking. The mix need not be spread proportionately as it will soften and spread during cooking.
- Bake for 30 min at 160 C.
- Allow to cold and remove from tin. Remove baking paper from base.
- Sprinkle with icing sugar.
- Will keep well in an airtight container (as long as your family and friends do not discover it!)
