- 1 cup slivered almonds
- 1 cup coarsely chopped roasted hazelnuts
- 2 ounces glaceed apricots, chopped
- 2 ounces glaceed orange peel, chopped
- 2 ounces glaceed pineapple, chopped
- 2 ounces glaceed figs, chopped
- 5 ounces 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
- Confectioners' sugar
Preheat the oven to 350 degrees F. Grease and line an 8-inch round cake pan.
Mix together the nuts, fruit, one-third of the chocolate, flour, cocoa and cinnamon in a bowl until combined.
Combine the remaining chocolate, 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.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
390 calories; 18g total fat; 0mg cholesterol; 10mg sodium; 60g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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