Step 1

Preheat oven to 180°C. Line the base and sides of a shallow 18cm-diameter round cake pan with 3 layers of non-stick baking paper.

Step 2

Spread the almonds over a baking tray and bake in preheated oven for 5-7 minutes or until golden (see microwave tip). Remove from oven and allow to cool. Reduce oven temperature to 150°C.

Step 3

Roughly chop the almonds. Combine the almonds, glace pineapple, mixed peel and apricots in a medium heat-resistant bowl.

Step 4

Sift together the flour, cocoa powder, cinnamon and nutmeg over the fruit mixture. Mix well with a wooden spoon to combine.

Step 5

Combine the honey and caster sugar in a medium heavy-based saucepan and stir over low heat until sugar dissolves. Brush down the sides of the pan with a wet pastry brush. Increase heat to medium-high and bring to the boil. Boil, uncovered, for 5 minutes or until a teaspoonful of mixture forms a soft ball when dropped in a glass of chilled water.

Step 6

Pour honey mixture over fruit mixture and use the wooden spoon to mix until combined. Spoon mixture into lined pan. Press into pan with slightly wetted hand and smooth surface.

Step 7

Bake in preheated oven for 30 minutes. Remove from oven and allow to cool completely in the pan. Remove from pan and remove baking paper. Wrap in plastic wrap and then foil, and allow to stand overnight. To serve, unwrap, place on a plate and dust evenly with icing sugar before cutting into 16 thin wedges.