A chocolate cake like no other, panforte is packed with dried fruits and nuts and has a rich chewy, chocolatey flavour.
Chocolate panforte - Italian Christmas cake
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon finely ground black pepper
- 1 cup hazelnuts or pecans
- 1 cup roasted almonds
- 1 cup candied mixed peel
- 2/3 cup coarsely chopped dried figs
- 1/3 cup dried currants, cranberries or apricots
- 1/2 cup honey
- 3/4 cup soft brown sugar
- 30 grams butter
- 1/2 cup icing sugar (for serving)
Preheat the oven to 150°C/130°C fan-forced. Grease a 20cm springform tin and line the base with baking paper.
Sift the flour, cocoa and spices into a large bowl. Add the nuts and fruit; toss to combine.
Place the honey, sugar and butter in a small saucepan; stir over a medium heat until the sugar is dissolved. Bring to a simmer for about 45 seconds.
Pour the honey mixture into the nut mixture; stir quickly using an oiled spoon.
Spoon mixture into the prepared tin; press down firmly to remove air pockets. Smooth the top then bake for 30 minutes. The mixture will remain sticky. Cool in the tin overnight.
Remove from pan. Dust with sifted icing sugar. Wrap in baking paper to store and cut into thin wedges, to serve.
