s0 oz of peeled almonds
s0 oz of peeled nuts
2.5 oz of cocoa powder
1.25 oz of ground cinnamon
a pinch of grated nutmeg
1.75 oz of all-purpose flour, sifted
14.75 oz of assorted caramelized fruits
4.75 oz of confectioner's sugar
4.75 oz of honey
a spoonful of confectioner's sugar mixed with cinnamon
2.5 oz of unsalted butter or margarine
s0 oz of peeled almonds
s0 oz of peeled nuts
2.5 oz of cocoa powder
1.25 oz of ground cinnamon
a pinch of grated nutmeg
1.75 oz of all-purpose flour, sifted
14.75 oz of assorted caramelized fruits
4.75 oz of confectioner's sugar
4.75 oz of honey
a spoonful of confectioner's sugar mixed with cinnamon
2.5 oz of unsalted butter or margarine
Mix the almonds and nuts, toasted and chopped, along with the cocoa powder, cinnamon, nutmeg, flour, and caramelized fruits
In a saucepan, combine the honey and confectioner's sugar and let it simmer over low heat, stirring until well combined
Next, add the prepared ingredients to this mixture
Grease a round cake pan, not too high, with paper or butter
Pour the prepared mixture into the pan, about 1 inch high, and level with a knife
Bake in a gentle oven for about 30 minutes
Remove from the oven and let it cool
Demold and dust with confectioner's sugar mixed with cinnamon.
