Traditional Italian Honey Panforte is an easy to make Italian cake. Packed full of nuts, dried fruits and sweet spices and honey. Easy recipe to follow and only a few ingredients needed. Can easily be adapted to be Vegan and Gluten Free.
300gramspistachios, hazelnuts and cashews (combined weight) 2 and ¼ cups
125gramsdried figs1 cup
125gramsdried apricots1 cup
100gramsfinely chopped mixed citrus candied peel2/3 cup
50gramsplain / all-purpose flour1/3 cup + 1 tablespoon
125gramshoneya scant ½ cup
150gramsdark brown sugar2/3 cup - packed
4tablespoonsfortified / dessert wine
Icing sugar to coat.
Preheat your oven to 150C / 300F / Gas mark 2.
Prepare a 20cm / 8inch round springform pan by lightly greasing it with butter and line the tin with baking parchment then place to one side.
Cover a large flat baking sheet with baking parchment or use a silicone baking mat and sprinkle all of the nuts over it and place them in the oven for 5 minutes.
Once 5 minutes are up, stir the nuts and give them a further 5 minutes. Take them out of the oven and allow them to cool down.
While they are cooling down, take your figs and apricots and chop them up into small chunks and toss them into a large mixing bowl.
Once the nuts are cool, chop them up - not too fine still leave them chunky and place them in with the figs and apricots.
Add in the candied citrus peel and give all the nuts, fruit and peel a good mix.
Pour in the flour and spices and mix until everything is well combined.
In a small saucepan over a low heat pour in the honey and sugar. Add-in, the wine if you are using it.
Then over a low heat, stir until the ingredients warm up and allow it to gently bubble for a few minutes.
Pour the liquid ingredients over the dry ingredients and stir until everything is well coated.
Carefully pour the batter into your prepared cake tin, pat it down with the back of a spoon and place in your warm oven for 40 minutes.
Once baked take it out of the oven and allow it to sit in the tin and fully cool down. The cake will firm up as it cools.
Once cool release the cake from the tin and liberally coat with icing sugar.
Wrap the cake with baking parchment and keep in an airtight container in the fridge for up to a month.
See above for how to make this recipe Vegan and Gluten Free.