With its mix of nuts, fruit, candied peel and spices, nothing says Italian Christmas quite like a traditional panforte.
- 100g whole, toasted, skinned hazelnuts
- 100g almonds, coarsely chopped
- 50g coarsely chopped dried figs
- 1tbsp cocoa
- 225g coarsely chopped candied orange & lemon peel
- 1tsp grated lemon zest
- 50g plain flour
- 1 large tsp ground cinnamon
- 1tsp each ground coriander, cloves, nutmeg and pepper
- 150g granulated sugar
- 4tbsp honey
- 2tbsp butter
- Icing sugar
- Heat the oven to 150C.
- Mix the nuts, figs, candied fruit, zest, spices, flour and cocoa together in a bowl.
- Butter and line a 9 inch spring form pan with rice or greaseproof paper.
- Heat the sugar, honey and butter in a heavy pan until the syrup reaches 242F-248F on a sugar thermometer.
- Immediately pour the syrup into the nut mixture and stir quickly until thoroughly blended.
- Pour into the prepared pan and smooth the top with a spatula. The batter will become stiff and sticky very quickly so you must work fast.
- Bake the panforte in the oven for 30-40 minutes. It will not colour or seem firm, even when ready, but it will harden as it cools.
- Once set, remove from the pan and sprinkle with icing sugar.
- This cake lasts for at least 2 weeks, if it hasn’t already been eaten! Store in paper not in the fridge.
Copyright Sophie Braimbridge
Has Sophie’s traditional panforte recipe got your mouth watering? See her equally delicious take on a chocolate torte.