Panforte recipe

Method

1. Preheat the oven to gas 3, 170°C, fan 150°C. Line the base and sides of a 20cm round springform cake tin with baking paper.
2. Heat a frying pan over a medium heat and toast the nuts in a single layer for 1-2 mins until fragrant and golden, stirring frequently to avoid charring. Set aside to cool completely.
3. Put the nuts in a heatproof mixing bowl with the mixed peel, dried fruit, flour, cocoa powder, mixed spice and a pinch each of salt and pepper. Stir to coat everything evenly and set aside.
4. Put the sugar, honey and sherry in a saucepan over a low-medium heat. Shake the pan so the sugar levels out in the pan, stirring occasionally once the sugar starts to dissolve. Once dissolved, increase the heat slightly and simmer, without stirring, for 1-2 mins until it reaches 120°C-125°C (if you don’t have a sugar thermometer add a drop of the syrup to a bowl of cold water; it should form a soft ball.
5. Working quickly, pour the hot syrup over the dry ingredients. Stir well to coat everything – it will be very thick and sticky. Scrape the mixture into the prepared tin and press it down firmly and evenly with the back of a damp metal spoon. Clean the spoon and dampen again, if needed.
6. Bake for 30-35 mins until just set; it shouldn’t bubble or brown too much but if it does, cover with foil. Cool completely in the tin. To serve, remove from the tin, peel off the baking paper and dust with icing sugar, then cut into thin slices.

• See more Christmas baking recipes

• Tip

  You can bake this ahead of Christmas, store wrapped tightly in baking paper, foil and clingfilm at room temperature. It will keep for up to 3 weeks.