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1
Preheat the oven to 350 degrees.
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2
Put the almonds in a shallow cake pan and bake them in the center of the oven, stirring once or twice, for 12 to 15 minutes.
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3
Set aside.
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4
Move a rack to the lower third of the oven and lower the temperature to 325 degrees.
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5
Cut a round of parchment to fit the bottom of a nine-inch springform pan, two or three inches deep.
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6
Cut a strip (or two shorter strips) about an inch and a half wide to go around the sides of the pan.
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7
Butter the sides and bottom of the pan.
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8
First put the strip (or strips) around the sides of the pan, just touching the bottom and covering only part of the way up on the sides.
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9
Then put the round in the bottom of the pan.
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10
Butter the papers on the bottom and the sides, dust all over with fine dry bread crumbs, invert over paper to shake out excess crumbs and set the pan aside.
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11
Put all the candied fruits in a large mixing bowl.
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12
Sift together over the fruit the flour, cocoa, cinnamon, allspice, white pepper and espresso or coffee powder.
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13
With your hands, mix the fruits with the dry ingredients, thoroughly separating and coating the pieces.
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14
Add the almonds and hazelnuts and mix again.
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15
Set aside.
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16
Put the honey and sugar in a saucepan with a six-cup capacity over moderate heat.
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17
Stir with a wooden spatula until the sugar is dissolved and the mixture comes to a boil.
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18
Then insert a candy thermometer in the pan and let the mixture boil without stirring until the thermometer registers 248 degrees (stiff-ball stage); the mixture will reach this temperature soon after it comes to a boil.
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19
Now you must work very quickly before the hot syrup cools and hardens.
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20
Pour the syrup onto the fruit mixture, stir with a heavy wooden spatula to mix, and -- without waiting -- transfer the mixture to the prepared pan (there will be just barely enough syrup to moisten the dry ingredients).
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21
Immediately cover with a piece of plastic wrap and press down on the top with your hands to press the mixture into an even layer.
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22
Then use a can or a small saucepan or any round and flat piece of equipment to press down very firmly on the top to form a compact layer.
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23
Quickly remove the plastic wrap.
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24
Bake for 40 minutes.
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25
(You will not know by looking or testing that the cake is done; it will become firm as it cools.)
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26
Do not overbake.
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27
Set aside to cool.
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28
When the cake is completely cool and firm, remove the sides of the pan and the paper strip (or strips) on the sides.
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29
Cover the cake with a rack and turn upside down.
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30
Remove the bottom of the pan and the paper lining on the bottom.
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31
Place the cake upside down on a length of wax paper.
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32
Through a fine strainer, generously sprinkle on confectioner's sugar, forming a thick coating.
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33
Then carefully turn the cake right side up and sprinkle sugar on that side also.
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34
There should be a generous amount of sugar on both sides.
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35
Wrap the cake in airtight plastic wrap and let it stand at room temperature for days, if you wish, or a week or two (or freeze).
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36
To cut into portions, unwrap the room-temperature cake, re-sugar if necessary and, using a long, sharp, heavy knife, cut straight down across the top, then cut each half into eight wedges.
