115g blanched almonds
115g brazil or cashew nuts
120g candied citrus e.g. mandarin, orange or lemon
200g glace cherries
1/2 cup sultanas
1/2 cup honey
50g plain flour
1/4 teaspoon all spice
1 teaspoon cinnamon
150g dark chocolate
1tsp vegetable oil or butter
Preheat oven to 170 degrees C. Line a 20cm round cake tin.
Toast the nuts together in a baking dish for about 10 minutes or until golden & fragrant. Remove from oven and allow to cool slightly. Pour nuts into a teatowel and rub to remove skin.
In a bowl, combine chopped candied citrus, cherries, sultanas, flour & spices. Chop the nuts coarsley and add to bowl.
Heat the honey and sugar together in a saucepan until sugar dissolves. Add to the nuts & fruit and stir to combine.
Pour into cake tin and flatten the surface.
Place in oven & bake for 25 minutes. Allow to cool in tin.
When cool, combine chocolate & oil in a glass bowl over a pot of simmering water, and stir until melted. Pour over the top of cooled florentines. Allow chocolate to set and remove from tin.
Cut into squares or wedges & serve.