Heat the oven to 180°C (160° fan). Line a 20 cm round cake tin with rice paper. Toast the almonds and walnuts on a baking tray for 5 minutes. Set aside to cool, then chop roughly.
Place the nuts in a mixing bowl and sift in the flour, cocoa and spices. Stir in the candied fruits and peel.
Heat the honey and sugar gently in a pan and cook over a low heat until the texture is 'rubbery' - not a syrup. Add to the dry ingredients and stir very thoroughly to combine. As the mixture cools you can do this with your hands.
Increase the oven temperatue to 190°C (170° fan). Press the mixture evenly into the tin. Bake for 20-30 minutes. The cake will remain flat and unrisen.
Cool in the tin for 10 minutes, then place on a wire rack to cool completely. Sift over a thick layer of icing sugar.
Wine Pairing: Vernaccia di Oristano Liquoroso