1

Preheat oven to 180°C. Lightly spray an 18cm (base measurement) springform tin with oil and line the base with baking paper.

2

Spread almonds and walnuts on a baking tray. Spread the hazelnut on a separate baking tray. Bake for 5 minutes or until lightly golden. Place the hazelnuts in a clean tea towel and gently rub to remove skins. Set nuts aside to cool. Coarsely chop.

3

Sift the flour, cocoa powder and combined spices into a large mixing bowl. Stir in the nuts, fig and mixed peel. Make a well in the centre.

4

Combine the honey and sugar in a small saucepan. Stir over low heat until the sugar has dissolved. Increase the heat to medium and bring to the boil. Cook for 3 minutes. Add to the flour mixture and stir quickly until combined. Transfer to prepared tin. Using wet hands, press out until almost smooth. Bake for 30 minutes. Set aside in tin for 30 minutes to cool. Cut into thin wedges to serve.