125 g whole candied fruits (orange and citron peels, red and green cherries, red pears, figs, apricots)
250 g cooked fruit, as fruit jam or fruit mustard
200 g almonds with and without peel
50 g peeled pine nuts
50 g cocoa powder
500 g plain chocolate in pieces
1 g cinnamon
15 g ammonium carbonate
75 g wine syrup or Marsala
15 g butter
Cut in dices half of the candied fruit, put on the honey in a saucepan, when it is hot add the chopped fruit. Pour the flour in a mound on the table and pour in the center the almonds, the pine nuts, the cocoa, the cooked fruit (as fruit jam or fruit mustard), the cinnamon, the ammonium carbonate, the wine syrup or the Marsala, the honey with the candied fruits and work the mixture.
Shape the dough into a ring-shaped cake, then put it into a baking pin greased with butter and leave it at a lukewarm temperature for 3-4 hours. Just before baking, garnish the surface with the remaining candied fruit and the almonds, previously candied, and bake for 40 minutes at a medium temperature.
When the Certosino cake is cooked and cold, brush it with honey that you previously melted on fire. It is better to eat it after about 10 days. Wrap it in tin-foil or in vellum paper in order to preserve it for a longer time.
Recipe taken from The Old Market -A travel through tortellini, tagliatelle and much more...