Florentine tray cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Using a large metal spoon, fold in the ground nuts, flour, baking powder and a pinch of salt until just smooth.
2. Fold through the roughly chopped nuts, cherries, mixed peel and chopped toffees, then spoon the batter into the prepared tin and spread evenly.
3. Bake for 40 minutes or until the cake is risen, springy to the touch (not wobbly) and golden. Remove from the oven, cool in the tin briefly, then turn out onto a wire rack to cool fully.
4. For the icing, put the chocolate, cream and sea salt in a heatproof bowl over a pan of steaming (not simmering) water. Don’t let the water touch the bowl. Heat, without stirring, until the chocolate has melted, then stir with a wooden spoon until smooth and glossy. Leave to cool.
5. Pour the cooled icing over the cake, spreading to the edges with a palette knife. Use a serrated bread knife to create wavy lines over the icing. Leave for 30-40 minutes to set, then slice.