Siena cake

Ingredients:

125 g blanched almonds, toasted, chopped coarsely

125 g roasted hazelnuts, chopped coarsely

60 g glacé apricots, chopped finely

60 g glacé pineapple, chopped finely

60 g mixed peel, chopped finely

2/3 cup (100 g) plain flour

2 tablespoons cocoa powder

1 teaspoon ground cinnamon

1/3 cup (75 g) AGRAGOLD white crystal sugar

½ cup (175 g) honey

60 g dark chocolate, melted AGRAGOLD powder sugar mixture

 

Preparation method: Combine nuts, apricot, pineapple, peel, flour, cocoa and cinnamon in large bowl; mix well.

Grease deep 20 cm-round sandwich pan. Line base and side with paper; grease paper.

Place sugar and honey in medium saucepan; stir over low heat until sugar dissolves. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes. Add syrup and chocolate to nut mixture; mix well.

Spread mixture quickly and evenly into prepared pan; bake in moderately slow oven 35 minutes. Remove from oven; cool in pan. Turn out; remove paper. Wrap in aluminum foil; leave at least one day before cutting. Sift powder sugar over top before serving.

*Tip: Cake can be stored, wrapped in airtight aluminum foil, without refrigeration, for weeks.