Monday, December 6, 2010
Melted butter, to grease
100g whole blanched almonds
100g whole hazelnuts
90g (1/3 cup) coarsely chopped dessert figs
55g (1/3 cup) crasins
50g (1/3 cup) mixed peel
100g (2/3 cup) plain flour
2 tbs cocoa powder
1 tsp ground cinnamon
1/2 tsp mixed spice
75g good-quality dark cooking chocolate, finely chopped
125ml (1/2 cup) honey
55g (1/4 cup) caster sugar
Icing sugar, to dust
Preheat oven to 180°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.
Spread the almonds over half a baking tray and spread the hazelnuts over the remaining half. Bake in preheated oven for 8 minutes or until toasted. Place the hazelnuts on a clean tea towel and rub to remove the skins. Reduce oven to 170°C.
Place almonds and hazelnuts in a large bowl. Add the figs, apricots and mixed peel and stir until well combined. Sift over the combined flour, cocoa, cinnamon and mixed spice and stir to combine.
Place chocolate, honey and sugar in a small saucepan and stir over medium-low heat until sugar dissolves and chocolate melts. Bring to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes or until a candy thermometer reaches 116°C or 'soft ball stage' (If you don't have a thermometer, drop 1 teaspoonful of syrup into a glass of cold water. If the syrup becomes a soft ball it's at soft ball stage.)
Pour the hot chocolate mixture into the fruit mixture and, working quickly, stir until well combined. Spoon into prepared pan and smooth the surface. Bake in preheated oven for 30-35 minutes or until just firm. Remove from oven and set aside to cool.
To serve, dust with icing sugar and cut into wedges.