Italian Almond Chocolate Cake
Preheat the oven to 160°C (approximately 320°F). Place the almonds on a baking sheet and toast in the oven. Remove and let cool. Mix the flour with the cocoa and baking powder. Combine the honey, spices and about 100 ml (approximately 1/2 cup) of warm water. Stir into the flour mixture.
Knead the almonds and dried fruits into the dough. Shape the dough into a round loaf shape and place on a parchment-lined baking sheet. Bake for about 50 minutes, until a toothpick inserted into the center of the cake comes out clean. The cake should not brown, cover with aluminum foil if necessary.
Let the cake cook completely. Wrap in foil and refrigerate for 8-10 days.
To serve, coat the cake in melted chocolate. Let cool before slicing.