”Bake your own version of this traditional Italian Christmas dessert.”
Preheat oven to 160°C. Place hazelnuts on an oven tray. Place the almonds and cashews on a separate oven tray. Bake for 6-8 minutes or until lightly toasted. Remove from oven. Rub the hazelnuts in a clean tea towel to remove the skins. Place the nuts, dates, cherries, flour, mixed spice and ginger in a large heatproof bowl.
Grease and line the base of a shallow 20cm round cake tin with baking paper.
Combine the honey, caster and brown sugar and water in a saucepan over low heat. Cook, stirring, occasionally brushing the sides of the pan to remove any sugar crystals, for 5 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 2-3 minutes or until sugar thermometer reaches 116°C (soft ball stage). Remove from heat; add to nut mixture. Quickly stir to combine. Transfer to the pan and use your hands to press mixture to flatten.
Bake in preheated oven for 45 minutes. Remove from oven and set aside to cool completely in the pan. Run a sharp knife around the edge of the pan to loosen and turn onto a clean work surface. Remove and discard the baking paper. Dust with icing sugar. Store in an airtight container.