1 cup slivered almonds
1 cup coarsely chopped roasted hazelnuts
2 oz glaceed apricots, chopped
2 oz glaceed orange peel, chopped
2 oz glaceed pineapple, chopped
2 oz glaceed figs, chopped
5 oz semisweet chocolate, chopped
2/3 cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/3 cup sugar
2/3 cup honey
Preheat the oven to 350 degrees F. Grease and line an 8-inch round cake pan.
Mix together the nuts, fruits, one-third of the chocolate, the flour, cocoa, and cinnamon in a bowl until combined.
Combine the remaining chocolate, the sugar, and honey in a pan and stir over low heat until melted. Bring to a boil and simmer for 1 minute. Pour the hot mixture into the fruit and nut mixture. Stir quickly to combine. Spread the mixture into the prepared pan. Bake for 35 minutes, or until firm. Cool slightly in the pan before turning onto a wire rack. Serve dusted with confectioners' sugar.
Active Time: 10 Minutes
Total Time: 45 Minutes
Yield: 10 Servings