‘Panforte’ is a round, flattish cake of Italian origin that is a cross between fruitcake, candy and a honey cake. It contains the merest amount of flour (just enough to hold the fruits and nuts together) and the name which translates to “strong bread”, is due to its pungently spicy flavour. In Italy it’s also called Siena cake and although it originally began life as a Christmas pastry, it’s now enjoyed all year. Recipe by Chef Dilene Cranna.
300g dark chocolate
390g pine nuts
200g dried cranberries
180g cake flour
50g cocoa powder
10g mixed spice
- Pre-heat the oven to 150°C.
- Melt the honey, chocolate and butter together.
- In a separate bowl, mix all the fruit and dry ingredients together.
- Fold the honey mixture into the dry ingredients.
- Pour the mixture into baking tray lined with baking paper and bake for 15 minutes.
- Allow to cool, then cut into rectangular fingers and dust with icing sugar before serving.