Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Grease the bottom and sides of a 9-inch springform pan, and then line both the bottom and sides of the pan with parchment paper. Apply butter to the parchment paper as well. Leave this prepared pan aside for now.
- Place the nuts on a baking sheet and roast them in a preheated oven at 350°F (180°C) for about 7 minutes. Transfer the roasted nuts to a fresh bowl to prevent them from becoming overly roasted.
- In a spacious bowl, combine the nuts, candied fruit, and lemon zest. In a separate medium-sized bowl, whisk together the flour, cocoa powder, and spices. Afterward, incorporate this dry mixture into the bowl with nuts and fruit. Stir diligently until the ingredients are completely blended.
- In a small saucepan, combine the honey, water, and sugar. Heat the mixture over medium heat, stirring continuously, until it comes to a boil. Reduce the heat to maintain a gentle simmer for approximately 2-3 minutes or until the sugar is fully dissolved.
- Incorporate the honey mixture into the bowl with the nuts and stir until thoroughly blended. Add the mixture of flour and spices, combining swiftly. Pour over the nut mixture and stir rapidly until fully integrated. Transfer the resultant mixture into the prepared pan, using a spatula to even out the top. Sprinkle a tablespoon of icing sugar over the batter's surface. Place the pan in the oven and bake for approximately 35-45minutes.
- Allow the cake to cool for around 20 minutes. Then, take a knife dampened with water and gently run it along the outer edge of the cake to loosen it. Carefully remove the cake from the pan and place it on a plate. Let the cake cool down entirely before sprinkling it with icing sugar. Although it might not appear very firm at the moment, there's no need to be concerned. As it cools, the cake will gradually solidify.