Panforte a delicious Italian fruit cake from Siena, made with honey, nuts and candied fruit. The perfect Christmas cake to share with friends and family.
*Roast the nuts on a cookie sheet in a pre-heated 350F (180C) oven for about 5-7 minutes. Remove nuts from the pan to a clean bowl. (This stops the nuts from over roasting)
**Try to use a good quality candied fruit - I used candied orange, citron and mixed fruit. You could also use chopped dates if you wish.
TOPPING
3-4tablespoonspowdered / icing sugar
Instructions
Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 30-40 minutes.
Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!
Notes
The panforte is baked when the centre feels soft, it should not be sticky to the touch.The cake should be kept wrapped tightly in plastic wrap and stored in an airtight container, and kept in a cool dry area. It will keep for up to three weeks.It can also be frozen, wrap the cake in a plastic wrap and then place in a freezer safe bag or container. It will keep up to six months.