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Nuts, candied peel & figs

Nuts, candied peel & figs

Serves 20 slices

Cooks In1 hour plus cooling

DifficultyNot too tricky

Nutrition per serving
  • Calories 233 12%

  • Fat 8.5g 12%

  • Saturates 0.7g 4%

  • Sugars 29.1g 32%

  • Protein 4.6g 9%

  • Carbs 32.2g 12%

Of an adult's reference intake


  • rice paper
  • 300 g nuts, such as almonds, pistachios or hazelnuts
  • 200 g candied peel
  • 75 g plain flour
  • 175 g dried figs
  • 2 good splashes of sherry or vin santo
  • 6 tablespoons runny honey
  • 150 g golden caster sugar
  • 1 teaspoon cardamom pods
  • ½ teaspoon ground cinnamon
  • 1 pinch of ground cloves
  • 1 whole nutmeg , for grating
  • icing sugar

Recipe From

Jamie Magazine

By Georgina Hayden


  1. Line the base of a 22cm round tin or a 20cm square cake tin with rice paper.
  2. Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour.
  3. Preheat the oven to 150ºC/300ºF/gas 2.
  4. Blitz the figs in a food processor, then transfer to a saucepan with 1 splash of the booze, the honey and sugar. In a pestle and mortar, bash the cardamom pods, remove the seeds and crush, then add to the pan with the cinnamon, cloves and a good grating of nutmeg.
  5. Bring to the boil and simmer for 5 to 8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s very dry.
  6. Spoon into the tin and bake for 30 minutes.
  7. Remove from the oven and carefully press down a layer of rice paper on top. Return to the oven for 10 minutes, then remove and leave to cool in the tin.
  8. Thinly slice and dust with icing sugar, then serve with espresso.

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