Instructions: Roast hazelnuts for 15 minutes in oven at 200 C.

Toast almonds in dry pan until browned.

Roughly chop macadamia nuts.

When hazelnuts are slightly cooled, wrap in a tea towel and rub off skins. (It doesnt matter if some skin remains).

Roughly chop up hazelnuts and almonds. It doesnt matter if some whole nuts remain.

Mix nuts with peel, figs, apricots, flour, cinnamon, coriander, cloves, nutmeg, pepper, ginger and cocoa (if using).

Prepare two 28cm springform baking tins. Grease them and line with non-stick baking paper on base and around inner wall.

In a saucepan, preferably non-stick, put sugar, butter and honey. Heat while stirring to 118 C (soft-ball stage) using a sugar thermometer. If not using a thermometer keep cooking till mixture is smooth and bubbling fiercely and just starting to change colour.

Quickly stir sugar mixture into dry ingredients. Divide mixture in two and put one lot in each tin. Press down with wet spoon, dipping it into water every few seconds to stop sticking. The mixture need not be spread evenly as it will soften and spread during cooking.

Bake for 30 minutes at 160 C.

Allow to cool and remove from tin. Remove baking paper from base.

Sprinkle with icing sugar.

Will keep well in an airtight container (as long as your family and friends dont discover it!)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.