125 g Almonds

Traditional Christmas fare but delicious enough to serve all year round, especially with after dinner coffee. 125 g almonds; 125 g hazelnuts; 60 g glace apricots, chopped; 60 g glace pineapple, chopped; 60 g mixed peel; 80 g flour; 2 tablespoons cocoa; 1 teaspoon cinnamon; 60 g dark chocolate; 75 g sugar; 125 ml honey. Makes 1 Roast nuts at 180 deg C for about 20 minutes or until just turning golden. Chop roughly and place in a bowl with glace fruit and mixed peel. Sift in flour, cocoa and cinnamon and mix well. Line the base and sides of a 20-cm shallow cake tin, preferably loose bottomed, with greaseproof paper. Melt chocolate in a bowl over simmering water. Gently heat sugar and honey until sugar has dissolved, bring to the boil and simmer gently for about 5 minutes or until syrup forms a soft ball when dropped into cold water. Add syrup and chocolate to the fruit and mix well. Working quickly spread mixture into the prepared tin and bake at 170 deg C for 35 minutes. Remove and cool in tin. Turn out, remove paper and wrap in foil, leave for at least one day before serving. Sift icing sugar thickly over the top and cut into 1 cm slices.
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Entered	2019-02-02
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19