150g hazelnuts, roast, skin, chop roughly
150g blanched almonds, roast, chop roughly
200g dried figs, chop roughly
150g dark chocolate, chop roughly
180g mixed peel
Zest of a lemon, grated finely
Zest of an orange, grated finely
3/4 cup castor sugar
7/8 cup of self raising flour
Set oven to 160°C. Line tin with baking paper. Beat sugar and eggs until pale and well combined.
Sift in flour and combine – don’t over beat. Stir in fruit, nuts and chocolate.
Pour into pan and tap on bench to remove any air bubbles. Bake for about I hour until skewer inserted comes out clean. When cool, slice thinly to serve.