Ingredients

Steps

• Preheat the oven to 150°C.
• Grease a 20cm springform cake tin with butter and line with rice paper.
• Roast the nuts on a tray for 4-5 minutes until golden-brown.
• Mix toasted nuts, fruit, zest, flour, spices, pepper, and cocoa in a bowl.
• Bubble sugar, honey, and butter in a pan for 4-5 minutes while stirring.
• Incorporate the honey mixture into the nuts and press immediately into the tin.
• Bake for 35-40 minutes and allow to cool before slicing.