I found the cookbook with this recipe in a Cambodian airport. Who would have thought!
Ingredients : What you need
1 cup roasted blanched almonds
1cup roasted hazelnuts (I used walnuts)
½ cup glace apricots (I used dried apricots or sultanas, currents etc)
½ cup glace pineapple (I used dried mango)
¼ cup mixed peel
½ cup dried figs chopped
¾ cups plain flour
1 tablespoon cocoa
1 teaspoon ground cinnamon
½ teaspoon mixed spice
½ cup caster sugar
½ honey
Method : How to make
Preheat oven to 150°C. Line a 23 cm baking tray with baking paper
In a large bowl combine nuts and fruit. Sift in flour, cocoa and spices and mix into the fruit and nuts
Heat sugar and honey in a small pan on low until sugar has dissolved. Boil for 1 minute
Pour hot syrup over the dry mixture, using a metal spoon combine quickly as the mixture will become very stiff
Press into the prepared tin using wet fingers to spread the mixture out evenly
Bake for 35-40 minutes. Leave in the tin until cold.
The cake in best left for a few days before serving. When you do, dress it with icing sugar