Panforte

• flavourless oil

  for greasing

• edible rice paper↗

  (optional)

• nuts300g g

  toasted and chopped (we used pistachios and hazelnuts)

• candied peel↗50g g

  finely chopped

• dried fruit250g g

  chopped (we used dates and apricots)

• plain flour↗50g g
• spices2 tsp tsp

  (we used 1 tsp cinnamon, ¾ tsp ginger and ¼ tsp cardamom)

• honey↗125g g
• golden caster sugar↗150g g
• fortified wine↗3 tbsp tbsp

  or liqueur (we used Marsala)

• icing sugar↗

  to dust

Step-by-step instructions

1. 1

   Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.

2. 2

   Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky – it will firm up as it cools.

3. 3

   Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.