SIENA SPICED FRUIT & NUT CAKE
1kg blanched almonds roasted
1kg hazelnuts, roasted
3kg dried fruits- apricots, sultana, candied mixed peel, prunes, figs, peaches
1kg plain flour
6 tbs ground cinnamon
6 tbs mixed spice
2 tsp ground black pepper
1240g caster sugar
1240g honey
Rice paper sheets
1 tbs extra virgin olive oil or spray to line
Brush or lightly spray 2 jellyroll trays 30x40cm with extra virgin olive oil and line with rice paper (cut pieces to fit).
Chop larger dried fruits into 1cm pieces and mix together with the nuts, spices and flour.
Heat the sugar and honey together in a pan until it reaches the soft ball stage (118C on a sugar thermometer).
Add to the dry mixture and quickly mix together with a sturdy wooden spoon.
The sugar/honey will harden as it cools so this has to be rapid.
Spread out the mixture evenly onto the trays and flatten using a wet hand so mixture won’t stick. Don’t worry too much if it’s not completely even because it will spread once in the oven. Line the top with rice paper and press down firmly.
Bake in a preheated 170C for 25 minutes. Remove and cool before turning out. Once cooled cut thin slivers or 2cm squares and dust with icing sugar before serving with espresso.
This makes a lot!