Preheat oven to 150°C/300°F (fan-forced). Grease a 22cm springform pan and line with baking paper (parchment paper) set aside.

Spread the almonds, hazelnuts and pistachio nuts on a baking tray. Roast in the oven for 10 minutes, or until just fragrant; set aside to cool.

Sift the flour, cocoa and spices into a large bowl, then stir in the salt, fruit, cooled nuts and orange zest. Set the bowl on a folded tea towel or non-slip surface.

Put the honey, sugar and water in a small saucepan. Stir over low heat, without boiling, until the sugar just dissolves. Then bring to a rapid simmer, uncovered and without stirring, for just 2-3 minutes until foamy.

Remove from the heat and immediately stir in the vanilla and chocolate. Stir until the chocolate melts.

As soon as he chocolate has melted, immediately pour the hot chocolate syrup over the fruit and nut mixture and working quickly, stir with a large spoon until well combined (this takes a bit of muscle and it’s important you work quickly so it incorporates quickly). Spoon into the tin immediately.

With a wet big spoon or silicon spatula, press mixture firmly and evenly into the prepared tin. It is thick and very sticky so again work quickly.

Bake for 40 minutes. Cool completely in the pan on a wire rack (this will take about 1-2 hours depending on your kitchen temperature).

Remove from pan.

Dust with either icing sugar or cocoa (optional).

Cut into thin wedges to serve.

In an airtight container in a cool kitchen or the fridge for up to 3 weeks. Freeze for up to 3 months.