09 August 2010
Posted in Sweet things

This fruity cake that originates from Siena, is easily packed and transportable for a picnic.

Makes one 23cm (9 Inch) cake by using a springform tin.

• 110 g almonds halves.
• 110 g hazelnuts
• 125g lemon candied peel, chopped
• 125 g pineapple candied peel, chopped
• lemon zest from 1 lemon
• 100 g plain flour
• ¼ teaspoon ground coriander
• ¼ teaspoon cloves
• ½ teaspoon of grated nutmeg
• 1 teaspoon of ground cinnamon
• 150g fine sugar
• 4 tablespoons of honey
• 60g unsalted butter
• Powdered sugar for dusting

1 Line a 23cm springform tin with baking paper, and grease well with butter.

2 Place all nuts in a non-stick pan, or grill until slightly brown on all sides. Leave to cool.

3 Place the mixed nuts, zest, peel, flour and spices in a bowl and toss together.

4 Preheat the oven to 120°C (250° F)

5 Put the honey, sugar and butter into a saucepan, and cook on a low heat until they have melted together to a syrup form. To test the right consistancy, drop a small part of the syrup into cold water, and when the syrup forms into a small ball then all is ready.

6 Pour the syrup into the nut mixture and mix well together. Note: working quickly so that it doesn't thicken too much. Pour immediately into the tin, and smooth over evenly in the pan. Bake for 35 minutes. (You will need to check carefully, as the mixture will not firm as it cooks.)

7 Cool in the tin, and let the cake firm enough to remove from the tin. Remove the paper and let the cake cool completely. Dust the top with powdered sugar. 

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