Panforte squares

Panforte squares

Bursting with nuts and dried fruit, this rich, sticky cake is traditionally served after a meal with coffee or dessert wine.

By , 21 September 2015
Panforte squares
  • Ready in: 80 mins
  • Serves: 20
  • Price: 46p per serving
Nutritional Info
Each 70g serving contains
  • Fat high
  • Saturates med
  • Sugars high
  • Salt low
  • Energy 1218KJ 291KCAL
of your reference intake.
Typical energy values per 100g: 1740kJ/416kcal.
  • 100g hazelnuts
  • 150g blanched almonds
  • 75g walnut pieces
  • 75g shelled pistachios
  • 200g dried figs
  • 200g pack Chosen by you Mixed Peel
  • 75g plain flour
  • 2 level tbsp cocoa powder
  • 1 level tsp ground cinnamon
  • 1/4 level tsp grated nutmeg
  • 225g caster sugar
  • 225g clear honey
  • 50g butter
  • Icing sugar, to dust
  • Preheat the oven to 160C/140C Fan/Gas 3. Line a 20cm square cake tin with baking paper. Put the hazelnuts on one baking tray and the rest of the nuts on another tray. Cook in the oven for 7-9 minutes until golden. Once cool, rub the papery skins off the hazelnuts using kitchen roll. Roughly chop all the types of nuts and put in a bowl.

  • Cut the figs into raisin-sized pieces, discarding the stems. Add to the nuts, along with the mixed peel.

  • Mix together the flour, cocoa powder, cinnamon and nutmeg, then stir into the fruit and nut mixture.

  • Put the sugar, honey and butter in a pan and heat slowly, stirring, until all the butter melts and the sugar has dissolved. Simmer for another 2-3 minutes.

  • Add the honey mixture to the flour, fruit and nut mixture and mix well. Turn into the tin and level the top. Bake for 40 minutes. Leave to cool. To serve, dust with icing sugar and cut into squares.