Italian Fruity Nut Cake

Name: Italian Fruity Nut Cake
Yield: 32 servings
Cuisine: Mediterranean, Italian
Ingredients: 50 g butter; 200 g Coarsely Chopped almonds; 150 g Coarsely Chopped Dried dates; 150 g Coarsely Chopped Dried apricots; 100 g Dried cranberries; 100 g Coarsely Chopped walnut kernels; 60 g wheat flour; cinnamon; tsp nutmeg; tsp ground coriander; tsp ground cloves; 125 g honey; 125 g icing sugar; caster sugar

The cake is inspired by the Italian Panforte. It is enjoyed in small pieces, a bit like chocolates.

Ingredients

Butter	50 g
Coarsely Chopped almonds	200 g
Coarsely Chopped Dried dates	150 g
Coarsely Chopped Dried apricots	150 g
Dried cranberries	100 g
Coarsely Chopped walnut kernels	100 g
Wheat flour	60 g
Cinnamon
Nutmeg	tsp
Ground coriander	tsp
Ground cloves	tsp
Honey	125 g
Icing sugar	125 g
Caster sugar

Instructions

Step 1

Melt the butter in a pan over a high heat, taking care not to burn it.

Step 2

Add the almonds and brown lightly over a medium heat for approximately 5 minutes - stirring occasionally.

Step 3

Mix the dried fruit, walnuts, flour and spices together with the lightly browned almonds in a bowl.

Step 4

Put the honey and sugar in a small, heavy-based pan and stir on a high heat, for approximately 3 minutes - until frothy and golden.

Step 5

Add this to the fruit mixture. Leave to cool down until just warm and then mix well using your fingers.

Step 6

Cover a circular baking dish (approximately 22 cm in diameter) with baking paper. Put the mixture into the bottom of the dish and smooth the surface with a damp spoon.