3/4 cup (125 g) almonds
1/2 cup (75 g) hazelnuts
1 1/4 cups (235 g) mixed candied citrus peel, chopped
1/3 cup (60 g) all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground white pepper
1/2 cup (185 g) honey
1/4 cup (60 g) sugar
powdered sugar for dusting
Preheat oven 375 F (190 C).
Toast the almond and hazelnuts separately on a baking sheet for about 5 - 6 minutes. Place the hazelnuts into a kitchen towel and rub vigorously to remove the skin.
Chop coarsely the almond and hazelnuts together.
Butter an 8 inch (20 cm) diameter cake pan. Cover the bottom with a round parchment paper.
Combine the chopped nuts, chopped candied peel, flour, and the spices in a bowl.
Place the sugar and honey in a small saucepan. Turn the heat to medium, and stir until the sugar melts completely.
Stir the melted honey-sugar into the bowl with the nut mixture until well combined.
Transfer this compound into the cake pan. Wet your hands and push the mixture evenly in the pan.
Bake for about 30 minutes or until golden. Remove from the oven, place inverted on a rack. and peel off the parchment paper when cool.
Dust with confectioner sugar. The cake will keep for a long time in a dry airtight box.