- 100g of almonds
- 100g of walnuts
- 100g of hazelnuts
- 150g of granulated sugar
- 150gr of wildflower honey
- Cinnamon powder
- Powdered cloves
- 80g of flour
- 100g of candied pumpkin
- 100gr of candied citron
- 100g candied orange peel
- Powdered sugar
Toast the almonds, walnuts and hazelnuts in the oven at 180 ° C for a few minutes, after which, once toasted, cut them into fillets.
Put in a bowl, the dried fruit, a tablespoon of cocoa, a grated nutmeg, a pinch of cinnamon, one of vanillin and one of cloves; finally add 70g of flour and mix, once blended add the candied fruit, reduced to cubes and continue mixing until the mixture is perfectly mixed (fig. 1)
Line a cloth with the hosts, alternatively, if you can't find them, line it with parchment paper (fig. 2)
Put the sugar and honey in a pan and place on a low flame, stirring constantly and let it dissolve until you get a syrup (fig. 3)
To better understand when it is ready, drop a drop of the syrup in cold water, if it congeals immediately, then the syrup will be ready.
Once the syrup is ready, pour it into the bowl (fig. 4) with all the ingredients, stirring constantly, doing it as fast as possible so that the mixture does not become too hard.
Pour the mixture into the cloth, and level it well (fig. 5), after which mix the remaining flour (10g) with two tablespoons of icing sugar and one of cinnamon, and sprinkle the surface of the cake.
Bake in a preheated oven at 160 ° C for half an hour, once cooked, take it out of the oven and let it cool.
Once cold sprinkle with icing sugar and serve.