Recipe Archives->Cakes->Nut Honey

Nut and Honey Cake
Serves 10

6 oz almonds
4 oz walnuts
8 oz chopped mixed peel
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1 tsp ground coriander
5 oz plain flour
4 oz icing sugar
1 Tbsp water
5 oz clear honey

Preheat 425 F.  Spread the nuts on a tray and toast in the oven
till golden brown Remove from oven and roughly chop.   Reduce oven
to 375 F.  Add chopped mixed peel, spices and flour to nuts and mix
well together.  Reserve 1 Tbsp of the icing sugar and put the rest
in a heavy based pan with the water and honey. Stir constantly over
a low heat until bubbles appear on the surface.

Remove from heat immediately.  Gradually stir nut and fruit mixture
into the syrup.  Turn into 8 inch loose bottomed flan tin lined
with rice paper and smooth surface with a wet knife blade.  Sprinkle
with reserved icing sugar.  Bake for about 30 minutes.  Mark into
10 portions and leave to cool in tin before cutting.

Printable version: nut-honey.txt.