• Cooking Time: 30 minutes
  • Servings: 20
  • Preparation Time: 10 minutes
  • 115g blanched almonds
  • 115g hazelnuts
  • 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
  • 1/2 sugar
  • 50g plain flour
  • 1/4 teaspoon all spice
  • 1 teaspoon cinnamon
  • 150g dark chocolate
  • 1tsp vegetable oil or butter
  1. Preheat oven to 170 degrees C. Line a 20cm round cake tin.
  2. 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.
  3. In a bowl, combine chopped candied citrus, cherries, sultanas, flour & spices. Chop the nuts coarsley and add to bowl.
  4. Heat the honey and sugar together in a saucepan until sugar dissolves. Add to the nuts & fruit and stir to combine.
  5. Pour into cake tin and flatten the surface.
  6. Place in oven & bake for 25 minutes. Allow to cool in tin.
  7. 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.
  8. Cut into squares or wedges & serve.