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A traditional Italian sweet, this chewy dessert is full of fruit and nuts.
Preheat the oven to 150ºC.
Grease a round tin and line with wafer paper.
Fit the Stir Tool and Stir Assist clip.
Add honey and golden caster sugar into the Appliance bowl, fit the splashguard.
Cook for 4 minutes, 105ºC, speed Stir 2.
Then add almonds, candied orange, candied citrus peel, flour, cinnamon, nutmeg and ground cloves.
Stir for 2 minutes, speed 1.
Transfer the mixture into the round tin.
Bake for 35 minutes, 150ºC.
Remove from the oven and let cool slightly.
Turn out the cake onto a cooling rack and let cool for 30 minutes.
Dust with icing sugar.
Serve
A traditional Italian sweet, this chewy dessert is full of fruit and nuts.
Preheat the oven to 150ºC.
Grease a round tin and line with wafer paper.
Fit the Stir Tool and Stir Assist clip.
Add honey and golden caster sugar into the Appliance bowl, fit the splashguard.
Cook for 4 minutes, 105ºC, speed Stir 2.
Then add almonds, candied orange, candied citrus peel, flour, cinnamon, nutmeg and ground cloves.
Stir for 2 minutes, speed 1.
Transfer the mixture into the round tin.
Bake for 35 minutes, 150ºC.
Remove from the oven and let cool slightly.
Turn out the cake onto a cooling rack and let cool for 30 minutes.
Dust with icing sugar.
Serve