150g/5½oz blanched almonds (or any other whole nut of your choice)
250g/9oz mincemeat
1 tsp ground cinnamon
pinch finely grated nutmeg
pinch ground cloves
150g/5½oz dark chocolate (70% cocoa solids)
chopped
100g/3½oz dried figs
finely chopped
1 tbsp cocoa powder
60g/2¼oz plain flour or ‘00’ flour
25g/1oz salted butter
100g/3½oz runny honey
100g/3½oz soft brown sugar
icing sugar
to serve
Directions
Preheat the oven to 160C/140C Fan/Gas 3. Grease and line a 23cm/9in round springform cake tin with baking paper.
Mix the almonds
mincemeat
spices
chocolate
figs
cocoa and flour in a large bowl.
Heat the butter
honey and sugar in a medium saucepan until the butter has melted and the sugar has dissolved. Pour over the dry ingredients and mix until well combined.
Tip the mixture into the prepared tin and bake for 40–50 minutes. Leave to cool in the tin.
