Eating In

200g (7oz) whole almonds
150g (5½oz) whole hazelnuts
100g (3½oz) dried figs
150g (5½oz) candied fruit
150g (5½oz) plain flour
1 tbsp cocoa powder
1tsp cinnamon
1 tsp ground coriander
½ tsp ground cloves
150g (5½oz) honey
150g (5½oz) sugar
2-3 tbsp icing sugar
Pre-heat the oven to 180°C. Roast the nuts for 5-7 minutes and allow to cool. Reduce the oven to 160°C. Grease the sides and bottom of a 20cm cake tin and line with baking paper. Chop the figs and candied fruit. In a separate bowl mix the flour cocoa powder and spices. In a pan over a medium heat mix the honey and sugar together and heat until it starts to boil and simmer for 2-3 minutes. Add the nuts and fruit mixture and the flour mixture and stir to combine. Put the mixture into the cake tin and press down well with wet hands. Bake for 30 minutes. Allow to cool before removing. Dust with icing sugar.