Shelly's Recipe

STICKY, CHEWY, ITALIAN HONEY CAKE

Category: Cakes

1/2 cup hazelnuts, toasted and chopped
1/2 cup chopped almonds, 1 cup hazelnuts, toasted and chopped
3/4 whole almonds, lightly toasted (but not skinned)
1 1/2 cups candied orange peel
Pinch coriander
1/8 tsp ground black pepper
1/4 tsp cloves and cinnamon
3 tbsp cocoa
1/2 cup flour
2/3 cup honey
1/2 cup sugar
1/2 cup confectioners sugar

Preheat the oven to 300. Grease an 8-inch layer cake pan with butter. Line a baking sheet with parchment. Combine the orange peel, spices, cocoa, and flour in a bowl and stir to blend.

In a heavy saucepan, heat the honey and sugar and bring to a gentle boil. Cook until mixture reaches almost hardball stage, 280 degrees on a candy thermometer. Pour the syrup into dry ingredients and blend well with a wood spoon.

Using wet fingertips or a wet, metal spoon, press the mixture into the prepared pan. Bake for one hour. Cake will seem soft when done but set up as it cools. It is quite low and flat.

Turn out onto a serving plate. Dust with confectioners sugar. Wrap well in wax paper to store.