Ingredients
150g roasted hazelnuts
150g roasted almonds
½ cup white flour
2 ½ tbsp. organic cocoa powder
1 tsp mixed spice
1 ½ tsp cinnamon
½ cup dried figs (roughly chopped)
½ cup dried apricots (roughly chopped)
½ cup mixed peel
½ cup glace cherries
1 tsp vanilla
For the Syrup
1 cup honey
½ cup sugar
100g dark chocolate
Method
Preheat oven to 160 degrees. Grease a cake tin and line with baking paper.
Place hazelnuts and almonds on a baking tray and roast for 8mins. Remove hazelnut skins while warm with a clean paper towel or tea towel. Cool and set aside.
Roughly chop the figs, cherries and apricots and place in large bowl along with the mixed peel.
Add roasted hazelnuts and almonds.
Add cocoa, mixed spice, flour, cinnamon and vanilla. Mix well.
On medium heat combine the sugar, honey and dark chocolate.
Once the mixture comes to the boil, work quickly and add to the fruit and nut mixture. Mix extremely well until combined.
Add panforte mixture evenly to cake tin.
Place in oven for 30-35 mins or top of panforte is firm. Once cooked set aside to cool.
Once cooled, remove tin and baking paper. Dust with icing sugar and cut into wedges.