INGREDIENTS
50 g
Glace cherries
1
Orange, zest of
50 g
Peel, mixed
2
Eggs, medium
50 g
Clear honey
30 g
Glucose syrup
1 tsp
Vanilla bean paste
50 g
Cocoa powder
100 g
Golden caster sugar
100 g
Golden icing sugar
300 g
Plain flour
100 g
Almonds, toasted flaked
250 g
Butter, soft unsalted
60 g
Butter, unsalted
60 milliliters
Double cream
in pieces