Panforte

Name: Panforte
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: Butter, to grease; 100 g (3 1/2oz) each ready-to-eat dried apricots, mixed peel and walnuts; 150 g (5oz) ready-to-eat dried figs, finely chopped; 175 g (6oz) runny honey; 200 g (7oz) light brown soft sugar; Large pinch each ground cloves and nutmeg; 1 1/2tsp ground cinnamon; 2 1/2 tbsp plain flour; 100 g (3 1/2oz) each whole hazelnuts and blanched almonds; 175 g (6oz) ground almonds; Icing sugar, to dust

This classic Italian cake goes perfectly with a tea or coffee

By The GH Kitchen TeamPublished: 09 November 2011

Jump to recipe

Food, Finger food, Cuisine, Ingredient, Dessert, Baked goods, Dish, Confectionery, Tableware, Recipe,

Serving notes: Cuts into 20 slices

Advertisement - Continue Reading Below

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Ingredients

Butter, to grease
100 g (3 1/2oz) each ready-to-eat dried apricots, mixed peel and walnuts
150 g (5oz) ready-to-eat dried figs, finely chopped
175 g (6oz) runny honey
200 g (7oz) light brown soft sugar
Large pinch each ground cloves and nutmeg
1 1/2tsp ground cinnamon
2 1/2 tbsp plain flour
100 g (3 1/2oz) each whole hazelnuts and blanched almonds
175 g (6oz) ground almonds
Icing sugar, to dust

Directions

1. Step 1
  Preheat oven to 160°C (140°C fan) mark 3. Grease and line a 20.5cm (8in) round tin with baking parchment.
2. Step 2
  Pulse apricots, mixed peel and walnuts in a food processor until finely chopped. Add figs and briefly pulse again (or chop all by hand).
3. Step 3
  In a large pan, melt honey and sugar until dissolved. Bring to boil, then stir in cloves, nutmeg, 1tsp of the cinnamon and 2tbsp of the flour. Take off heat and stir in hazelnuts, blanched and ground almonds and chopped fruit (mixture will be stiff).
4. Step 4
  Press into tin. In a small bowl mix remaining ½tsp cinnamon and remaining ½tbsp flour. Dust over panforte mixture and bake for 30-35min until slightly risen. Brush off excess flour mixture and cool completely in tin.
5. Step 5
  To store, wrap in parchment, then overwrap in aluminium foil. Store at cool room temperature for up to 2 months. To gift-wrap, dust panforte with icing sugar, cut into wedges and layer between parchment in boxes or cellophane bags.
  
  Like this? You'll love...
  
  The best Christmas puddings
  
  The best Christmas cakes
  
  Ultimate mince pies
  
  The best Christmas pudding recipes

Per Serving:

Calories: 256
Total carbs: 29 g
Sugars: 26 g
Total fat: 14 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time