40 minutes



  • 100g of blanched almonds, whole
  • 100g of blanched hazelnuts, whole
  • 100g of dried apricots
  • 100g of mixed peel
  • 100g of walnuts
  • 150g of dried figs, finely chopped
  • 175g of runny honey
  • 200g of muscovado sugar
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp ground cinnamon
  • 2 1/2 tbsp of plain flour
  • 175g of ground almonds
  • butter, for greasing
  • icing sugar, for dusting


Preheat the oven to 160C/gas mark 3
Line a baking sheet with baking paper and add the whole hazelnuts and whole almonds. Place in the oven for 10–12 minutes until lightly toasted. Set aside to cool
Grease and line the sides of a 20cm/8 inch springform cake tin with non-stick baking paper. Line the base with rice paper or more baking paper
Place the apricots, mixed peel and walnuts in a food processor and pulse until finely chopped. Add the figs and pulse briefly again
Place the runny honey and sugar in a large heavy-based saucepan over a medium flame and gently heat until dissolved
Bring to the boil, add the ground cloves, ground nutmeg, 1 teaspoon of the ground cinnamon, 2 tablespoons of the flour and stir to combine
Take the pan off the heat and add the whole hazelnuts and almonds, ground almonds and chopped fruit. Stir to combine, the mixture will be quite stiff
Tip the mixture into the prepared cake tin and press down until it is level
Place the remaining 1/2 teaspoon of ground cinnamon and 1/2 tablespoon of flour into a small bowl and stir to combine
Dust over the top of the panforte mixture and bake for 30–35 minutes until the cake has risen slightly
Brush off the excess flour and leave to cool completely in the tin. Dust with icing sugar, cut into small wedges and serve