— 125 gr of hazelnuts
— 125 grams of almonds
— 100 gr of dried apricots
— 100 grams of figs
— 100 grams of brown sugar
— 60 grams of wheat flour
— 40 gr cocoa powder
— 2 tsp lemon zest
— 2H.l. ground cinnamon
— 1/2 tsp ground ginger
— 200 g of honey
— 40 g of powdered sugar



1. Fry the hazelnuts in a frying pan, put in a towel and RUB to clean from the husk. Coarsely chop the almonds, dried fruit cut into small pieces. All the ingredients combine and add the finely chopped lemon zest. Mix flour with spices and cocoa mixture, add the nuts and dried fruit, and stir.
2. In a small saucepan mix the honey with the sugar and heat the mixture over low heat until sugar is dissolved, stirring occasionally. Bring the mixture to a boil. Pour the hot syrup in nuts and dried fruit, and stir quickly. Proceed very quickly — obtained mass thickens rapidly.
3. Hire a low baking dish, put her paper for baking and anoint a small amount of butter. Lay out the dough and flatten it with a spoon. Pie put in a preheated to 150 C oven, bake for 30-35 minutes. Ready cake cool in the form and sprinkle with powdered sugar.

Bon appetit!

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