300 g nuts, such as almonds, pistachios or hazelnuts
200 g candied peel
75 g plain flour
175 g dried figs
2 good splashes of sherry or vin santo
6 tablespoons runny honey
150 g golden caster sugar
1 teaspoon cardamom pods
½ teaspoon ground cinnamon
1 pinch of ground cloves
1 whole nutmeg , for grating
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Line the base of a 22cm round tin or a 20cm square cake tin with rice paper.
Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour.
Preheat the oven to 150ºC/300ºF/gas 2.
Blitz the figs in a food processor, then transfer to a saucepan with 1 splash of the booze, the honey and sugar. In a pestle and mortar, bash the cardamom pods, remove the seeds and crush, then add to the pan with the cinnamon, cloves and a good grating of nutmeg.
Bring to the boil and simmer for 5 to 8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s very dry.
Spoon into the tin and bake for 30 minutes.
Remove from the oven and carefully press down a layer of rice paper on top. Return to the oven for 10 minutes, then remove and leave to cool in the tin.
Thinly slice and dust with icing sugar, then serve with espresso.