for 8 pieces

To shell the nuts

100 g

hazelnuts

Cake mixture

100 g	shelled almonds, coarsely chopped
100 g	candied orange peel
100 g	candied lemon peel
50 g	white flour
2 tbsp	cocoa powder
½ tsp	cinnamon
½ tsp	gingerbread spice
100 g	liquid honey
100 g	sugar

Bake

icing sugar to dust

How it's done

To shell the nuts

Spread the nuts on a baking tray. Roast for approx. 5 mins. in the centre of an oven preheated to 200 °C until the shells crack open. Remove the nuts, rub gently with a damp towel until all the shells have been removed. Roughly chop the nuts, place in a bowl.

Cake mixture

Add the almonds to the hazelnuts along with all the other ingredients up to and including the gingerbread spice mix. Gently heat the honey and sugar over a medium heat, stirring continuously until the sugar has dissolved. Pour the honey over the nut mixture. Mix thoroughly with a risotto spoon.

Transfer the mixture to the prepared tin and press down gently.

Bake

Approx. 35 mins. in the centre of an oven preheated to 150°C. Remove and allow to cool slightly. Remove the panforte from the tin, leave to cool on a rack, dust with icing sugar.

Show complete recipe