| Cook Time | 35 minutes |
| Servings | serves |
Ingredients
- 100 grams Hazelnuts toasted
- 100 grams Pistachio Nuts
- 100 grams Glace Oranges chopped
- 100 grams Glace Pineapple chopped
- 100 grams Glace Figs chopped
- 1 Orange finely grated ring
- 3/4 cup Plain Flour sifted
- 1/4 cup Dark Cocoa Powder sifted
- 160 grams Dark Chocolate chopped
- 2/3 cup Honey
- 1/3 cup Sugar
Ingredients
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Instructions
- Reheat oven to 180C. Line the base of a 20 cm round cake tin. Place the hazelnuts, pistachios, glace fruit, orange rind, flour, cocoa and half the chocolate into a large bowl. Mix to combine.
- Place the honey, sugar and remaining chocolate into a medium heavy-based pan. Stir over a low heat until the chocolate melts and mixture is smooth. Bring slowly to the boil, reduce to a simmer and simmer for 2 minutes.
- Make a well in the centre of the fruit mixture and pour in the hot chocolate mixture. Stir quickly with a wooden spoon until all the ingredients are well combined.
- Spoon the mixture into the tin and smooth surface. Bake for 35 minutes or until just firm. Cool in tin until firm. Serve dusted with icing sugar and cocoa.
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