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A recipe from the Good Food collection.


110 g (4 oz) hazelnuts
110 g (4 oz) almonds
125 g (4 oz) candied mixed peel, chopped
100 g (3 oz) candied pineapple, chopped
grated zest of 1 lemon
75 g (2½ oz) plain flour
1 teaspoon ground cinnamon
¼ teaspoon ground coriander
¼ teaspoon ground cloves
¼ teaspoon grated nutmeg
pinch of white pepper
150 g (5 oz) sugar
4 tablespoons honey
50 g (2 oz) unsalted butter
icing sugar


1. LINE a 23 cm (9 inch) springform tin with rice paper or baking parchment and grease well with butter. Toast the nuts under a hot grill (broiler), turning them so they brown on all sides, then leave to cool. Put the nuts in a bowl with the mixed peel, pineapple, lemon zest, flour and spices and toss together. Preheat the oven to 150°C (300°F/Gas 2).

2. PUT the sugar, honey and butter in a saucepan and melt them together. Cook the syrup until it reaches 120°C on a sugar thermometer, or a little of it dropped into cold water forms a soft ball when moulded between your finger and thumb.

3. POUR the syrup into the nut mixture and mix well, working fast before it stiffens too much. Pour straight into the tin, smooth the surface and bake for 35 minutes. (Unlike other cakes this will neither firm up as it cooks or colour at all so you need to time it carefully.)

4. COOL in the tin until the cake firms up enough to remove the side of the tin. Peel off the paper and leave to cool completely. Dust the top heavily with icing sugar.

Main ingredient:

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