Ingredients
- 1 cup whole hazelnuts
- 1 cup natural shelled almonds
- 1 cup candied citron, finely sliced
- 1 cup candied orange or pumpkin, finely sliced
- 1 t. grated orange zest
- 1/2 cup all-purpose flour
- 2 T. unsweetened cocoa powder
- 1 t. cinnamon
- 1/4 t. coriander
- 1/4 t. ground cloves
- 1/4 t. freshly grated nutmeg
- Softened butter
- 2/3 cup honey
- 2/3 cup sugar
- Confectioners' sugar
Preparation
Step 1
Heat the oven to 350°F. Toast the hazelnuts on a baking sheet until the skins blister and pop, about 10 to 15 minutes. Rub the skins from the hazelnuts with a kitchen towel. Toast the almonds on a baking sheet until lightly toasted, about 10 to 15 minutes. Chop the almonds and hazelnuts very coarsely. Turn the oven down to 300°F.
In a large bowl, combine the nuts, citron, orange, zest, flour, cocoa, and spices and mix well.
Butter a 9-inch springform pan and line the bottom and sides of the pan with parchment. Butter the parchment and set aside.
In a medium saucepan combine the honey and butter. Bring to a boil, and boil without stirring for 2 minutes. Pour the mixture over the nut mixture and mix vigorously to combine. Quickly scrape the mixture into the prepared pan (it becomes stiff very fast) and pat the dough quickly into place with a spatula.
Bake 30 minutes. Cool until firm to the touch and remove the sides of the pan. Invert the cake, peel away the parchment and shower the cake with confectioners' sugar just before serving.