How to cook: Panforte

Panforte is a rich Italian treat that's a perfect alternative to Christmas cake. Swap the nuts for the same quantity of other nuts - pistachio and walnuts work well.

Instructions

Line a 20cm diameter baking tin - use baking paper and cut a circle to cover the base of the pan. Cut a strip of baking paper about double the depth of the pan and at least 2cm longer. Fold in 2cm on one side of the strip and scissor slash the short folded edge. Tuck the long strip around the inside edge so the slash edge lays flat on the base of the tin and cover with the round piece.

Chop nuts in half and chop the ginger – not too finely.

Sift together flour, cocoa, cinnamon, mixed spice and nutmeg into a bowl and stir in the peel, ginger, raisins, orange and lemon zest and brandy.

Combine sugar and honey in a small pot, bring to the boil and cook slowly over a low heat for 3-4 minutes. To test, put a drop of the syrup into a cup of cold water. It should stick together to form a very soft ball when ready.

Drop chocolate into the hot sugar mix and stir until the chocolate just melts, then stir in the water and vanilla. Quickly mix into the dry ingredients.

Spoon the mix into the tin and press with the flat of your hand to smooth the top. Bake at 160°C for 30-40 minutes. It should feel just firm to touch.

Cool in the tin, remove paper then wrap in foil to store in a cool place. You don’t need to refrigerate this and I have stored a panforte for at least 3 months.

Variations

• Replace some of the nuts with your favourites – we like to add brazil nuts and macadamias.
• Chopped dried apricots can replace the ginger.
• Liqueurs such as Baileys, Kahlua or Drambuie work just as well as brandy.