125g blanched whole almonds
125g roasted hazelnuts
60g glace pineapple
60g glace apricots
60g mixed peel
2/3 cup plain flour
2 tablespoons cocoa
1 teaspoon cinnamon
60g dark chocolate
1/3 cup sugar
½ cup honey
Grease and line the base of a 20cm (8 in) round cake tin (sandwich sponge tin is perfect and not too deep).
Spread almonds on a tray and roast in a moderate oven until lightly golden (approx. 5-7 mins). Once cool to handle, chop the almonds and hazelnuts roughly and combine in a large bowl with the chopped glace fruits, mixed peel, sifted flour and cocoa, and cinnamon. Mix well to coat the fruit and nuts.
Melt chocolate gently in the microwave or over a double boiler. Place sugar and honey in a separate saucepan and heat and stir over a low heat until sugar has dissolved. Bring to the boil and reduce to a simmer uncovered for 5 mins. Be careful as this mixture can boil over and be very hot.
Combine melted chocolate and sugar mix with flour and fruit. Mix well and quickly as the mixture will start to set. Spread mixture quickly and evenly into the prepared tin.
Bake in a moderately slow oven for approx. 35 mins. Remove from oven and cool in tin. Run a plastic spatula around the edge of the cake once it has cooled for a while to stop it sticking to the sides.
Once cake is completely cool, take out from the tin and wrap in cling film and aluminium foil. It will keep unrefrigerated for several weeks.