Recipes Cake Recipes Cakes with Fruit Panforte Back to Cakes with Fruit Panforte Total Time 45m Prep Time 20m Bake Time 25m Serves 10 Skill Level Easy 0 Reviews No ratings yet Share This is a traditional Italian cake packed with nuts, spices and honey. Serve it in tiny slices with dessert wine or liqueur. Method Pre heat oven to 160°c (fan 140°c, gas mark 3). Line a 20cm round cake tin with edible rice paper and lightly grease the edge of the tin. Melt the chocolate and set aside. Place the nuts, peel, cinnamon, flour and cocoa powder in a mixing bowl. Place the caster sugar and honey in a saucepan and heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes then pour over the nut mixture with the melted chocolate and mix well. Pack the mixture into the prepared tin and bake for 25 minutess until set. Leave to cool completely in the tin, then turn out and serve in small thin slices. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 2 Edible rice paper (sheets ) 75g Plain chocolate (70% cocoa) 125g Hazelnuts (shelled, Lightly chopped ) 125g Almonds (blanched) (lightly chopped ) 175g Candied peel 1 tsp Cinnamon 75g Plain white flour 1 tbsp Cocoa powder 125g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 150g Billington’s Dark & Rich Honey for Baking This single origin honey has been specially selected for its inherent baking properties that leave your bakes perfectly moist. It has a rich and fruity flavour which shines through in your bakes. This honey is best to use for deliciously moist cakes, biscuits and cheesecakes.