Summary

Ingredients

• 125 g almond (s), peeled and roasted
• 125 g hazelnuts, roasted
• 185 g apricot (s), candied and chopped
• 185 g pineapple, candied and chopped
• 0.25 ¼ cup orange peel and lemon peel mixed
• 185 g fi (s), dried and chopped
• 95 g flour
• 1 tablespoon cocoa powder
• 1 teaspoon cinnamon powder, ground
• 0.5 teaspoon ½ spice mixture
• 110 g suar
• 190 g honey

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Instructions

1. 1 cup corresponds to 250 ml.
2. Preheat the oven to 150 ° C. Grease a springform pan (23 cm) with butter and line both the bottom and sides with baking paper so that it protrudes 1 cm over the edge.
3. Put the nuts and chopped fruits in a large bowl. Sift the flour, cocoa and spice mixture onto the nuts and fruits and stir. Slowly heat the sugar and honey in a saucepan while stirring until the sugar has dissolved. Then let it cook for 1 minute. Pour the hot syrup onto the fruit and nut mixture and stir the ingredients quickly with a metal spoon until the mixture is very firm and sticky. Press the dough firmly into the prepared form and distribute it evenly with wet hands. Bake for 35-40 minutes.
4. Let the cake cool in the tin, then turn it over and peel off the baking paper. Dust with icing sugar before serving.
5. Annotation:
6. Wrapped in foil, the cake can be kept in the refrigerator for up to 3 months.