Serves 20
Ingredients
125g almonds, roasted
100g hazelnuts, roasted
¼ cup chopped glacé pineapple
¼ cup chopped glacé apricots
1/3 cup mixed peel
½ cup plain flour
¼ cup Cadbury® Bournville® Cocoa
1/3 cup honey
½ cup light brown sugar
Method
- Preheat the oven to 160°C. Roughly chop the nuts and place in a bowl with the glacé fruit and the peel.
- Sift the flour and cocoa, add to the fruit and nut mixture, and stir well.
- Place the honey and sugar in a small saucepan. Stir over a low heat until the sugar dissolves.
- Bring to the boil without stirring again, reduce the heat to low and cook for 5 minutes, uncovered.
- Quickly stir the hot honey into the fruit and nut mixture. Press the mixture into a lined 20 cm springform pan.
- Bake for 25 minutes. Leave in the pan overnight.
- Dust liberally with sifted icing sugar before serving.
Note: This dessert will keep for several weeks if stored wrapped in aluminium foil, then placed in an airtight container (do not store in the fridge).