Ingredients
Method
1.Chop butter; place in large saucepan with fruit, peanut butter, sugar and liqueur. Stir over medium heat, without boiling, until sugar dissolves. Bring to the boil. Reduce heat; simmer, covered, 10 minutes. Transfer mixture to large bowl; cool.
2.Preheat oven to 130°C/260°F. Grease six deep 10cm (4-inch) square cake pans; line base and sides with two thicknesses of baking paper, extending paper 5cm (2 inches) above sides.
3.Chop chocolate and nuts coarsely, stir into fruit mixture with lightly beaten eggs and sifted flours. Spread mixture into pans.
4.Bake cakes about 1 hour. Cover hot cakes with foil; turn cakes upside-down. Cool cakes in pans overnight.
5.Make toffee. Stir sugar and the water in small saucepan over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
6.Coarsely chop extra nuts. Drizzle one of the cakes with a little toffee; press some of the nuts on top. Drizzle with a little more toffee to glaze. Repeat with remaining cakes, toffee and nuts. Stand until set.
Use frangelico (hazelnut) or crème de cacao (chocolate) flavoured liqueurs. Cut cakes with a serrated knife.
Note
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