Rachel Roddy’s version of this spicy and fruity cake from Siena. It will keep in a tin for up to two weeks, but dust with more icing sugar just before serving.
Line the base and sides of a 20cm cake tin with rice paper or baking paper. Heat the oven to 220C (200C fan)/gas 7. In a small pan over a low heat, warm the honey and sugar until the sugar has completely dissolved. Pour into a bowl.
Roughly chop the dried fruit and nuts, and add to the bowl, followed by the flour and spices, stirring as well as you can.
Scape the mixture into the lined tin, then use a knife dipped in hot water to smooth the top. Dust with icing sugar, then bake for 10 minutes. The mixture only needs this short time to melt. Do not cook it for longer.
Leave to cool and set before removing from the tin, then dust with more icing sugar, and serve.