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Panforte

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About the bake

This is a traditional Italian cake packed with nuts, spices and honey. Serve it in tiny slices with dessert wine or liqueur.

45Total Time
20Prep Time
25Bake Time
10Serves
Easy

Method

  1. Step 1:

    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.

  2. Step 2:

    Melt the chocolate and set aside. Place the nuts, peel, cinnamon, flour and cocoa powder in a mixing bowl.

  3. Step 3:

    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.

  4. Step 4:

    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.

Ingredients

    • 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
    • 150g Billington's dark & rich honey for baking

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