KEY POINTS:
Makes 1 x 20cm cake
130g hazelnuts
130g blanched almonds
150g mixed dried fruit - eg apricots, raisins, mango, pineapple, currants, finely chopped
50g mixed peel, finely chopped
2 tbsp cocoa
1/2 cup plus 1 tbsp or 75g flour
1 tsp ground cinnamon
1 tsp freshly ground nutmeg
1/2 tsp ground ginger
1/2 cup white sugar
5 tbsp honey
70g dark chocolate, melted
oil
Preheat oven to 180C. Line a 20cm springform cake tin with non-stick
baking paper.
Toast the nuts for 10 to 15 minutes. Cool and rub off the hazelnut skins by either rolling in a tea towel or putting them in a jar and shaking. Roughly chop.
In a large bowl, put the nuts, fruit, peel, cocoa, flour and spices. Mix thoroughly.
In a saucepan, heat the sugar and honey together. Bring to a boil, then pour in the melted chocolate and quickly pour into the other ingredients. Mix well.
Lightly oil your hands and quickly press the mixture into the tin. The mixture will become stiff quite quickly so don't muck around. Bake for 20 to 25 minutes.
The panforte will harden as it cools. Cool completely before removing
from the tin.