A spicy nougat style cake that is popular in Siena in Italy.
1 cup mixed chopped exotic fruit peel (ie. lemon, orange, papaya, pineapple)
2/3 cup chopped dried figs
1 cup unblanched almonds
1/2 cup walnuts
1/2 cup plain flour
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1 cup granulated sugar
4 Tablespoons icing sugar, for dusting
Tools: Candy thermometer
Preheat oven to 350F.
Grease an 8 or 9 inch square cake tin (with a loose base) with parchment paper.
Put the mixed peel and nuts in a bowl.
Sift in the flour and spices and mix well.
Dissolve the sugar and water in a small saucepan then bring to a boil until candy thermometer reaches 225F. (Also known as thread stage).
Pour mixture onto the fruit and stir to coat well.
Transfer into the cake pan, pressing into the sides with a metal spoon.
Bake for 25-30 minutes, until the mixture is bubbling.
Cool in the pan for 5 minutes.
Use a lightly oiled palette knife to slice around the edges of the cake to loosen the sides.
Remove from the tin and leave the base on.
Leave to cool and then remove the base and dust with icing sugar.