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Heat the oven to 200C/400F/gas mark 6.
Generously grease a 20cm cake tin with a removable base and line the bottom with rice or greaseproof paper.
Put the nuts on a baking tray and toast for five minutes, then allow to cool slightly, turning the oven down to 160C/320F/gas mark 3.
Tip a third into a food processor and roughly grind into small pieces (or smash to a rubble in a pestle and mortar) and very coarsely chop the rest.
Roughly chop the figs and the peel (if necessary).
Put the flour, cocoa and spices into a large heatproof mixing bowl, whisk to combine and stir in the fruit and both lots of nuts.
Put the white sugar and honey into a medium pan and gently heat until it reaches 115C, or until a little dropped into cold water forms a ball when squidged between finger and thumb.
Immediately stir into the other ingredients until well combined, then scrape into the prepared tin and press down with wet hands.
Bake for about 30 minutes until just firm, then allow to cool before turning out and sprinkling with icing sugar.
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