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Panforte
( MAKES 1 large panforte )

Photo by Babiche Martens

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Panforte is a chewy, delicious Italian fruitcake made with honey, sugar, nuts, chocolate and fruit. Traditionally, it is dusted with icing sugar and served with strong black coffee. It can also make a decadent dessert. Served in thin wedges, a little goes a long way.

Ingredients

30 g	Cocoa powder, sifted
¾ cup	Flour, sifted
2½ cups	Mixed nuts, toasted, any of almonds hazelnuts, pecans, chopped roughly
½ cup	Candied peel, lemon
½ cup	Dried figs, chopped roughly
2 tsp	Ground ginger
1 pinch	Ground nutmeg
¼ tsp	Chilli powder
80 g	Dark chocolate, melted
1 cup	Caster sugar
¾ cup	Runny honey

Directions

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. Remove the paper, dust with icing sugar and cut into wedges or wrap for storage.