– 100 g hazelnuts,
– 100 g of almonds,
– 120 g of candied fruit (I used cherry, figs, cranberries)
– 100 g of candied pineapple,
– Zest of 1 lemon
– 150 g of sugar,
– 150 g of honey,
– 80 g flour
– 1 teaspoon cinnamon
– 1/2 teaspoon ground ginger,
– 1/4 teaspoon ground cloves,
– A pinch of sweet pepper,
– a pinch of salt,
– 50 g of butter,
– Powder for sprinkling.

Cooking method:       

A diameter of 20 cm greased with butter, put the bottom (optional) and the sides of the paper, buttered, too.

Nuts fry in a skillet or in the oven. Cool. Mix them with candied fruit, pineapple, lemon peel, flour and spices.

Heat oven to 160 degrees.

Mix honey, sugar and butter. Put on the fire, bring to a boil and boil for 2-3 minute. Pour the syrup into the nut mixture and mix very quickly. Put into a form that is well leveled and bake for about 35 minutes. No more, otherwise the cake may be very solidify.

Cool, hook knife edge and to release from the mold. Thickly sprinkle with powdered sugar.

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