Prepare an 8-inch (20cm) springform pan by greasing it lightly. Line the bottom with a parchment paper circle cut to fit. Then cut strips of parchment paper to line the sides of the pan. The light layer of grease will help the paper stick to the pan's sides. Then lightly grease the paper again (cooking oil spray works well) as added insurance to make it easier to remove after baking (as there is no added fat in the batter).
In a large bowl, combine the almonds, hazelnuts, dried fruit, candied peel, almond flour, cocoa powder, rice flour (or a.p. flour), spices, white pepper, and salt.
Heat the sugar, honey, and water together in a small saucepan over medium heat qand simmer until the honey is bubbling and the sugar crystals have melted. Pour the hot honey mixture over the dry ingredients in the bowl.
Mix the batter well with a wooden spoon - it will be very stiff. Keep mixing until all the dry ingredients are incorporated.
Pack the fruitcake batter into the prepared pan, then use wet fingers to press it down firmly into the pan and to smooth out the top of the cake.
Let the cake rest for one hour at room temperature. While it is resting, preheat the oven to 325°F (170°C).
Bake the cake for 40-45 minutes, it will still be slightly soft in the center and the edges will be hard. Let it cool completely in the baking tin.
Peel off the parchment paper sides and remove the cake from the baking tin. Peel off the bottom parchment paper.
Dust the bottom, sides, and top of the cake liberally with icing sugar sprinkled through a sieve. The edges of the cake will soften after being wrapped and stored for a few days.
Wrap the cake in waxed paper or parchment paper, then put it into a heavy-duty zip-top freezer bag or sealed tin. Keep it well-sealed in a cool place for at least a week (2 - 3 weeks is even better) for the flavours to mellow and texture to even out.
The cake will keep, sealed, in a cool, dark place or refrigerated, for 2 to 3 months, or can be frozen for up to a year. Cuts into 12 to 16 wedges (use a big, sharp knife to cut it, and rinse it clean between cuts).
Notes
If you don't have an 8-inch (20cm) springform pan, an 8-inch cake pan can be used - just make sure it is well greased and completely lined with parchment paper.When mixing and packing the batter, work quickly before it stiffens.The batter is best if it sits in the pan for an hour to rest before baking. If needed, it can be covered and left at room temperature for several hours or up to overnight before baking.Substitutions:
Use any whole or coarsely chopped nuts instead of almonds or hazelnuts.
Use chopped dried apricots, pears or figs instead of the cranberries.
Replace the almond flour with another nut flour.
Use black pepper instead of white pepper.
Increase the pepper to ½ teaspoon for a bit more 'bite'.