This festive take on the Italian classic makes and excellent treat with tea or coffee or can be served as a rich nibble at New Year parties (it goes well with champagne and coffee). Wrapped in greaseproof (waxed) paper and tied with a bowl, small pieces make an excellent gift; whether you want to give them for Christmas, or provide them to your guests as an after-party gift. This cake is rich, so you will get a lot of slices or even more squares out of it. These can be made up to 2 weeks ahead and stored in an air-tight tin in a cool place.
Prep time 25 min/Cook time 50 mins/makes 30 slices
Ingredients:
100g (1 cup) blanched hazelnuts (or substitute macadamia nuts)
100g (1 cup) Brazil nuts
100g (1 cup) blanched almonds
75g (3/8 cup) unsalted butter, diced, plus extra for greasing
100g (1/4 lb) dark chocolate (70% cocoa solids), chopped
75g (1/2 cup + 1 tbsp) plain (all-purpose) flour
1 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp mixed spice (pumpkin pie spice)
175g (1 ½ cups) dried figs, quartered
100g (1 1/3 cups) mixed (candied) peel
Finely-grated zest of 1 orange
50g (1/4 cup) light brown soft sugar
150ml (3/5 cup) clear honey
100ml (2/5 cup) maple syrup (or substitute golden syrup [light corn syrup])
Icing (confectioners’) sugar, for dusting
Method:
Pre-heat the oven to 180°C (160°C fan/360°F/gas mark 4). Spread all the nuts out in a large roasting tin; then toast in the oven for 8-10 minutes. Remove from the oven and turn out onto a plate to cool then reduce the oven temperature to 140°C (120°C fan/285°F/gas mark 1).
Grease and line the base and sides of a 23cm (9 in) springform cake tin with baking paper.
Melt the chocolate in a bain marie (a bowl set over a pan of barely simmering water); when melted, set aside to cool slightly while you prepare the cake.
Combine the flour, cocoa, spices, a pinch of salt, figs, candied peel and orange zest in a bowl and stir to combine. Add in the toasted nuts (you may want to cut the Brazil nuts in half; leave the rest whole).
Combine the sugar, butter, honey and maple syrup in a small pan and heat gently. Stir until the mixture has melted, the sugar has dissolved and the mixture comes to the boil. Increase the heat and let the mixture boil for 7-8 minutes or until a sugar thermometer reaches 118°C (244°F) or the ‘soft ball stage’. (Or drop 1 teaspoon of syrup into a glass of cold water; if the syrup becomes a soft ball it’s ready.)
Pour the sugar mixture over the fruit and nut mixture and stir, then fold in the melted chocolate.
Spoon the mixture into the prepared tin and transfer to the centre of your pre-heated oven. Bake for 50-55 minutes. Note that the mixture will appear uncooked when you remove it from the oven, but it will set as it cools. The top of the panforte should look slightly bubbly.
Set aside to cool completely, then carefully remove from the tin and dust the top with icing sugar. Either store whole or cut into slices or cubes. Alternatively, you can serve at this point.
