Recipes
Panforte squares
Bursting with nuts and dried fruit, this rich, sticky cake is traditionally served after a meal with coffee or dessert wine.
Bursting with nuts and dried fruit, this rich, sticky cake is traditionally served after a meal with coffee or dessert wine.
(33 votes)
Cook: 1 Hour 20 Mins
Serves: 20
Price: 46p per serving
Nutritional Information
Each 70g serving contains
Energy
1218kj
291kcal
1218kj
291kcal
15%
Fat
14g
14g
High
20%
20%
Saturates
2.6g
2.6g
Med
13%
13%
Sugars
30.8g
30.8g
High
34%
34%
Salt
0.14g
0.14g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
1740kj/416kcal
Typical energy values per 100g:
1740kj/416kcal
Ingredients
100g hazelnuts
150g blanched almonds
75g walnut pieces
75g shelled pistachios
200g dried figs
200g pack Chosen by you Mixed Peel
75g plain flour
2 level tbsp cocoa powder
1 level tsp ground cinnamon
1/4 level tsp grated nutmeg
225g caster sugar
225g clear honey
50g butter
Icing sugar, to dust
Method
1
Preheat the oven to 160C/140C Fan/Gas 3. Line a 20cm square cake tin with baking paper. Put the hazelnuts on one baking tray and the rest of the nuts on another tray. Cook in the oven for 7-9 minutes until golden. Once cool, rub the papery skins off the hazelnuts using kitchen roll. Roughly chop all the types of nuts and put in a bowl.
2
Cut the figs into raisin-sized pieces, discarding the stems. Add to the nuts, along with the mixed peel.
3
Mix together the flour, cocoa powder, cinnamon and nutmeg, then stir into the fruit and nut mixture.
4
Put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3 minutes.
5
Add the honey mixture to the flour, fruit and nut mixture and mix well. Turn into the tin and level the top. Bake for 40 minutes. Leave to cool. To serve, dust with icing sugar and cut into squares.