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Panforte

A traditional Christmas 'cake' from Tuscany - chewy, sweet, spicy and decadently full of fruit, nuts and chocolate.
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Servings: 12
Ingredients Method Notes

Ingredients
  

  • 200 g dried figs, chopped
  • 200 g prunes, pitted and chopped
  • 150 g macadamia nuts
  • 120 g roasted hazelnuts, skins removed
  • 25 g candied citrus peel, chopped
  • 150 g plain flour
  • 2 tbsp cocoa flour
  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ½ tsp ground cardamon
  • ½ tsp white pepper
  • 75 g dark chocolate, chopped
  • 160 g sugar
  • 160 g honey
  • icing sugar, for dusting

Method
 

  1. Grease a 20 cm round spring-form tin with a little softened butter and line the base with baking paper. Preheat your oven to 150°C.
  2. In a large bowl mix together the figs, prunes, nuts and peel. Sift over the flour, cocoa powder, spices and pepper and fold to combine
  3. Melt the chocolate either in 20 second bursts in a microwave, stirring in-between bursts, or in a bowl suspended over a saucepan of simmering water. Set aside.
  4. Place the sugar and honey into a medium saucepan and cook over low-medium heat, stirring until the sugar dissolves. Bring to the boil and simmer, without stirring, until the mixture reaches 116°C on a candy thermometer, or until a small amount immediately forms a ball when dropped into cold water.
  5. Pour the hot sugar mixture into the dry mix. Add the melted chocolate and mix everything together with a wooden spoon. Work quickly here as the mixture will harden as it cools, but be careful not to splash any of the melted sugar mixture on yourself as if you do it will burn.
  6. Spoon into your prepared tin and press the top with a spatula to compact and smooth the surface. If you let it sit for a couple of minutes to cool you can use damp hands to press to make it easier. Cook for 30–40 minutes, or until just firm. It will still seem wet in the middle. Press (carefully as it will be hot) with your finger. It should feel soft, but your finger will come away clean. Don’t over cook it as the panforte will harden as it cools and you still want it to be a nice chewy texture rather than like rock candy.
  7. Allow it to cool completely, then run a sharp knife around the edge to free it from the sides of the tin. Carefully unmould, keeping an eye out for any that is still clinging to the sides that may cause the panforte to break. Just pry it away with the knife as you unmould it. Remove the base and baking paper and dust liberally all over with icing sugar. If it’s still a little soft, refrigerate until firm. It’s ready to eat now, but the flavour improves the longer it sits. Wrap tightly in cling-film and store in the refrigerator for up to 6 months

Notes

Tip - to roast hazelnuts - bake on an oven tray in a moderate oven for 10-15 minutes or until fragrant.  
To remove the skins, once roasted, cool slightly, then tip into a tea-towel and rub vigorously.