- 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
- 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.
- Just before serving, transfer onto a serving plate, dust with icing sugar and cut into thin slices.