Panforte with Nut and Figs is an Italian favourite. Originally from Siena, this rich sweet can now be found throughout Italy and beyond. A chewy confection full of nuts and fruit, it is perfect served with coffee.
Preheat oven to 320°F/160ºC. Grease and line a 9in/23cm springform pan.
Combine nuts, figs and candied orange slices in a large bowl.
Sift together the flour, cocoa, spices, and salt and combine with nut mixture.
Combine the honey and sugar in a small saucepan. Heat to dissolve the sugar then simmer over low heat for 3 minutes stirring occasionally. Stir through the chocolate until melted then remove from heat.
Pour into the bowl with the flour mixture, nuts, and fruit and mix until well combined.
You will find that once you add the chocolate, and remaining ingredients the mixture becomes quite firm and you will need some muscle to mix it. That all as it should be.
Press the mixture into a prepared pan. Bake for 30 minutes.
Cool in pan before turning out and slicing thinly to serve.
Notes
Tips for Success
Don't skip toasting the nuts.
Remove the panforte from the oven while the middle is still soft otherwise the cake will be too firm.
StorageTightly wrapped in plastic, it will keep for about 3-4 weeks at cool room temperature or in the fridge. Alternatively, freeze well wrapped for up to 6 months
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