Photo by Babiche Martens
Panforte is a chewy, delicious Italian fruitcake made with honey, sugar, nuts, chocolate and fruit. Traditionally, it is dusted with icing sugar and seved with strong black coffee. It can also make a decadent dessert. Served in thin wedges, a little goes a long way.
|30 g||Cocoa powder, sifted|
|¾ cup||Flour, sifted|
|2½ cups||Mixed nuts, toasted, any of almonds hazelnuts, pecans, chopped roughly|
|½ cup||Lemon, candied|
|½ cup||Dried figs, chopped roughly|
|2 tsp||Ground ginger|
|1 pinch||Ground nutmeg|
|80 g||Dark chocolate, melted|
|¼ tsp||Chilli powder|
|1 cup||Caster sugar|
|¾ cup||Runny honey|
- Line a 22cm cake tin with baking paper, grease and dust with cocoa.
- Preheat an oven to 160C.
- Into a large bowl place the cocoa, flour, nuts, lemon, figs, ginger, nutmeg, and chilli. Mix well.
- Add the melted chocolate and stir through.
- In a small pot place the sugar and honey. Slowly bring to the boil, then continue to boil until a little dropped into cold water will roll into a ball.
- Pour into the nut mixture and stir vigorously until combined.
- Spoon into the cake tin and pat down with the palm of your hand. If your hand is damp the process is easy.
- Place in the centre of the oven for 35-40 minutes until still slightly soft in the centre but not squidgy.
- Remove and cool. Then remove the paper, dust with icing sugar and cut into wedges, or wrap for storage.