Europe & Middle East
Latin America & Caribbean
Preheat oven to 175º C. Grease 20 cm round cake pan with 1 teaspoon butter. Line the pan with parchment paper and grease paper with remaining butter. Combine 1 tablespoon flour and ½ teaspoon cinnamon in a small bowl. Sprinkle in pan, tilt to coat bottom and sides. Shake to evenly distribute extra mixture in bottom of pan. Set aside.
Place 2/3 cup each almonds and hazelnuts in shallow baking pan. Bake 6 to 10 minutes or until toasted, stirring once or twice. Set aside. Reduce oven temperature to 150º C.
Place remaining nuts in food processor. Process until nuts are finely ground. Set aside.
Combine remaining flour and cinnamon, nutmeg, coriander and allspice in a large
mixing bowl. Add dried cranberries, apricots, pineapple, ginger, lemon peel and orange peel. Mix until dried fruit is well coated with flour mixture. Stir in toasted and ground nuts. Mix well.
Combine granulated sugar and honey in a small saucepan. Heat over medium heat until mixture boils, stirring frequently. Boil 1 minute, stirring frequently, until sugar is dissolved. Pour over fruit and nut mixture. Mix well. Mixture will be very stiff. Spoon into pan. With lightly moistened hands, press firmly and evenly into pan, smoothing top.
Bake at 150º C for 30 to 35 minutes or until edges just begin to brown. (Cake will be soft, but becomes firm when cool.) Cool in pan on wire rack 1 hour. Loosen edge with small knife. Invert onto wire rack, peel off parchment paper and dust off any excess flour/cinnamon mixture. Invert again on wire rack. Cool completely. Store at room temperature covered tightly with foil. Before serving, coat top generously with icing sugar. Cut in small wedges. Makes 16 servings.
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