We don’t *do* Christmas cake in this house, or fruit cake of any kind really – none of us like it. Instead we have slices of leftover Christmas pudding, which we much prefer. But in the run up to the festivities, we like to make other things like biscuits, stollen and a family favourite: panforte. Such an easy recipe, and kept wrapped up in an airtight container, it keeps for weeks.
150g blanched almonds
75g walnut pieces
100g dried figs
150 candied peel – orange lemon and lime
50g plain flour
1 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp ground nutmeg
Begin by lining a 20cm cake tin with baking parchment – oiling first to stick it down.
Toast the nuts in a dry frying pan until slightly browned and chop roughly. Chop the figs and candied peel into small pieces. Mix the nuts, fruit, flour,cocoa and spices.
Preheat the oven to 180C/160C fan. Put the sugar and honey in a pan and warm gently until the sugar has melted, then turn up the heat and bring to a rolling boil. Be careful as it is very very hot. Pour this mixture over the other ingredients and mix until everything is wet. Pack into the prepared tin and level off. Bake for 30 minutes.
Allow to cool then remove from the tin, dust with icing sugar all over. Wrap in cling film and keep in an airtight container.