I LOVE to make this impressive, but easy cake at Christmas! The cake is so sticky that you must use edible paper to line the pan. Don’t worry if the mixture seems to cool too quickly. Just warm it up in the microwave again and keep working.
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4 small sheets rice paper
100 g roasted hazelnuts
100 g roasted almonds
1 teaspoon whole coriander seeds
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon black peppercorns
1½ teaspoon ground cinnamon
50 g finely chopped dried figs
1 tablespoon cocoa
200-225 g roughly chopped candied orange and lemon peel
Grated zest of 1 lemon
50 g flour
150 g sugar
4 tablespoons honey
3 tablespoons butter
Icing sugar, to dust
Method Prep:5min › Cook:25min › Ready in:30min
Butter and line the base of a 20cm springform tin with rice paper. Cut a few thin strips to line the side as well. Preheat the oven to 150°C.
Grind the whole spices together with a spice grinder. Put the nuts in a bowl with the spices, figs, cocoa, candied peel, lemon zest and flour and mix.
Put the sugar, honey and butter in a saucepan to melt. Briefly stir the butter into the sugar as it starts to melt. Do NOT stir again or the sugar will crystallize. Bring to the boil and cook until the syrup reaches 120°C (or until a little of it dropped into cold water forms a soft ball when moulded between your finger and thumb.)
Immediately pour the syrup into the nut mixture and mix well, working quickly before it cools and stiffens. Pour into the tin and smooth the top with a spatula.
Bake about 15 minutes. Note that this cake will not brown or become firm when cooked, but it will begin to harden as it cools. Allow it to cool a little in the tin until it is firm enough to remove the side of the tin. If the mixture is still quite soft when cooled, place in the fridge to set. Dust the top with icing sugar to serve.