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Home / Eat Well / Recipes
50 min
Makes:
23cm cake
Babiche Martens
By
Amanda Laird
Food writer
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A traditional Italian dessert, panforte contains fruits and nuts -very similar to fruitcake. It makes a lovely gift for Christmas too.
Ingredients
| 4 tsp | Cocoa powder, preferably dutch |
| ⅔ cup | Plain flour |
| 1 tsp | Cinnamon |
| ½ tsp | Ground ginger |
| ¼ tsp | Ground cloves |
| ½ tsp | Salt |
| 90 g | Dark chocolate, finely chopped (Main) |
| 1 cup | Hazelnut, toasted with skins rubbed off and chopped |
| 1 cup | Almonds, toasted and chopped |
| 1 cup | Raisins, finely chopped |
| ½ cup | Glace cherries, finely chopped |
| ½ cup | Pitted prunes, finely chopped |
| ¼ cup | Candied citron, finely chopped |
| ¾ cup | Caster sugar |
| ¾ cup | Honey |
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Directions
- Preheat oven to 150C. Line a 23cm (9 inch) springform tin with baking paper and grease well.
- Sift the cocoa and flour with the spices and salt then stir in the chocolate, nuts, fruit and citron.
- In a saucepan, bring the sugar and honey to a boil, stirring until the sugar has dissolved then boil without stirring for two minutes.
- Quickly add this to the dry mixture, stir to combine and spoon into the prepared tin. Spread evenly, using the back of a wet spoon to press firmly.
- Bake for 50 minutes and cool completely before removing from the tin.
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