Panforte: a sophisticated alternative to Christmas cake

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Makes: an 8 inch disc

Takes: 10 minutes

Bakes: 40 minutes

200g skin on almonds

150g of walnuts, pistachios or hazelnuts

100g dates, chopped

150g figs, chopped

100g candied peel

¼ teaspoon ground clove

¼ teaspoon ground coriander

¼ teaspoon ground nutmeg

¼ teaspoon white pepper

¼ teaspoon ground cardamom

100g plain flour

150g honey

150g light muscovado sugar

2 tablespoons Vin Santo, or other fortified wine

Icing sugar, for dusting

First, toast all the nuts at 180°C for ten minutes, shuffling the tray half way through. Meanwhile, thoroughly grease and line a 8 inch cake tin with removable bottom. Roughly chop the toasted nuts into a rubble. Reduce the oven temperature to 160°C.
Place the chopped nuts, chopped dates and figs, and candied peel into a large bowl.
Mix all the spices with the flour in a separate bowl, and then toss with the chopped fruit and nuts.
Heat the honey, sugar and fortified wine together until it reaches a rolling boil. Pour the bubbling mixture over the floured and spiced nuts and fruits. Stir to even distribute the syrup, then spoon into the prepared cake tin. Pat down with a spatula so that the mixture sits in an even layer, then bake for 40 minutes.
Leave to cool for ten minutes, then run a knife around the edge of the cake, and lift from the tin. Leave to cool completely, then dust generously with icing sugar.