Ingredients
所需材料

* 100g, 3 1/2 oz, 2/3 cup blanched almonds
100克去皮的杏仁

* 105g, 3 1/2 oz, 3/4 cup hazelnuts, toasted and skinned
105克榛果，去皮烤熟

* 95g, 3 1/4 oz, 1/2 cup mixed peel (candied citrus peel), chopped
95克果皮或果脯，切碎

* 110g, 3 3/4 oz, 1/2 cup candied (glacé) pineapple
110克罐頭菠蘿

* 3 tablespoons cocoa powder, unsweetened
3湯匙無糖可可粉

* 60g, 2 1/4 oz, 1/2 cup plain (all-purpose) flour
60克中筋面粉

* 1/2 teaspoon cinnamon, ground
半茶匙肉桂粉

* 1/4 teaspoon mixed spice (pumpkin pie spice)
1/4茶匙混合香料（用于烤南瓜派的那種），可選

* 75g, 2 3/4 oz, 1/3 cup sugar
75克糖

* 115g, 4 oz, 1/3 cup honey
115克 蜂蜜

* Icing (confectioners sugar) for dusting
糖粉

Steps
制作步驟

1. Assemble the items needed.
準(zhǔn)備好所有材料。

2. Preheat the oven to 150oC/300oF. Lay baking paper across the baking pan. You can also grease it if wished and add the paper over the top.
預(yù)熱烤箱到150攝氏度。在烤盤上鋪上烤箱用紙，可以在上面稍微抹一點(diǎn)油。

3. Toast the almonds. Use a grill or broiler. The almonds should be toasted until they just turn golden in colour. Set aside to cool.
烤杏仁。用烤架或者烤箱都可以?？镜浇瘘S色后讓它冷卻。

4. Once cooled, place the toasted almonds in a heatproof bowl. Add the hazelnuts, mixed peel, candied pineapple, cocoa powder, flour and spices. Mix well.
等杏仁冷卻之后，放入防熱的碗里。加入榛果、果脯、罐頭菠蘿、巧克力粉、面粉，攪拌均勻。

5. Place the small saucepan on the heat source. Pour in the honey and sugar. Cook over a low heat until the sugar dissolves.
低溫加熱一個(gè)小鍋，倒入蜂蜜和糖，讓糖慢慢融化。

6. Cook the syrup until it turns the soft ball stage. This means that a teaspoon of the syrup is soft and easily bent or pressed when dropped into cold water. The colour should be golden to brown.
把糖漿熬制成金黃色。可以嘗試著用小勺子舀一勺糖漿到冷水里，它應(yīng)該是柔軟的，很容易就能成型、被壓彎。

7. Pour the syrup over the nut mixture in the bowl. Mix well and move quickly to mix before the syrup hardens.
將糖漿倒入之前的混合物里，在糖漿變硬之前迅速混合均勻。

8. Spoon the mixture into the prepared pan. Press down evenly. Keep working quickly as the mixture hardens the more it cools. The surface should appear smooth.
再把倒入了糖漿后的混合入平鋪到烤盤上。壓平。這一步動(dòng)作也要快，因?yàn)榧恿颂菨{的混合物很容易變硬。倒入烤盤后表面應(yīng)該是平整的。

9. Place into the oven to bake. Bake for 35 minutes. Since this cake neither changes colour nor rises, you must keep an eye on the time to work out when it's ready. Set the timer!
放入烤箱中烘烤約35分鐘。因?yàn)檫@種蛋糕不會(huì)變色、也不會(huì)膨脹，所以最好隨時(shí)看著，設(shè)個(gè)計(jì)時(shí)器什么的。

10. Remove from the oven. Leave to cool in the pan. When it has cooled enough to firm up, remove from the tin and peel off the parchment paper. Leave on a wire cooling rack to cool completely.
從烤箱中拿出，讓它冷卻。當(dāng)冷卻到足夠硬了，就可以從烤盤中取出、剝掉烤盤紙，放在一個(gè)架子上直到完全冷卻。

11. Dust heavily with icing sugar (confectioners sugar). Slice into finger lengths or long triangles. It is now ready to serve.
最后一步，在蛋糕上撒上糖粉，切成手指大小或者三角形，就可以開動(dòng)啦！