MAKES 1 X 23CM PANFORTE. WHEAT AND DAIRY FREE:
I have been making this for years, and as the mixture is being prepared in the bowl, the kitchen is filled with the smell of Christmas. It keeps forever, and is a lovely alternative to a Christmas Cake. Try to find the very best quality glace fruit - it is available. Simon Johnston's would be a good place to start.
185 gm natural almonds
1/3 cup dried figs
1/3 cup each glace peaches and glace apricots
fine zest of 1 orange and 1 lemon
2/3 cup white spelt flour
2 tablespoons Dutch cocoa (I use the Green & Blacks)
1/2 cup rapadura sugar
bare 1 cup honey
3 teaspoons cinnamon
PRE HEAT OVEN TO 180C OR 165C IF FAN FORCED
LINE A 23/24CM X 3.5CM TART TIN WITH BAKING PAPER
Roast the almonds and hazelnuts in the oven lightly until lightly roasted. Place the hazelnuts in a tea towel and rub together to remove the skin. Roughly chop the nuts and add to a medium size mixing bowl.
Add the finely chopped glace fruit, zest, flour, cocoa and cinnamon to the mixing bowl. Mix through together well breaking up the sticky fruit.
Add the sugar and honey to a small saucepan and heat gently until the sugar is just dissolved. Pour into the dry ingredients and mix through well.
Spoon the mix into the tin and pat down with slightly wet hands (this will stop the mix sticking to you).
REDUCE THE OVEN TO 170C OR 155C IF FAN FORCED.
Bake for 35 - 40 mins. The panforte is cooked when the colour has lightened and this change of colour is evident throughout the surface.
Remove from oven and allow to cool completely before removing.