- Preheat the oven to 160°C/325°F/gas Mark 3 and grease and line a shallow 23cm round cake tin with baking parchment paper.
- Pulse the Crazy Jack apricots, mixed peel and walnuts in a food processor until finely chopped. Add the figs and pulse again.
- In a large pan, melt the honey and sugar until dissolved. Bring to the boil, then stir in the cloves, nutmeg, most of the cinnamon and most of the flour (leave half a teaspoon or so of both aside for later). Take off the heat and stir in the hazelnuts, blanched and ground almonds and all the chopped fruit.
- Press this mixture into the tin. Then in a small bowl, mix the remaining cinnamon and flour. Dust over the tin, then bake in the oven for 20-25 minutes until very slightly risen.
- Brush off any excess flour and leave to cool completely in the tin.
- Dust with icing sugar, and scatter over come chopped walnuts, and cut into 20 very thin wedges before serving.
Ingredients:
Butter to grease
100g Crazy Jack traditional dried apricots, chopped
100g mixed peel
100g Crazy Jack walnut pieces, plus extra for decoration
150g Crazy Jack soft figs, chopped
175g runny honey
200g light brown soft sugar
Pinch of ground cloves
Pinch of ground nutmeg
1 and a half tsp of ground cinnamon
2 and a half tbsp of plain flour
100g hazelnuts
100g Crazy Jack blanched whole almond
175g Crazy Jack ground almonds
