PANFORTE
2 sheets rice paper
45 g dark chocolate, roughly chopped
1 small cinnamon stick
4 whole cloves
4 black peppercorns
¾ tsp grated nutmeg
180 g soft brown sugar
90 g clear honey
280 g unskinned whole almonds, roasted
25 g walnuts, roasted
25 g hazelnuts, skinned and roasted
115 g plain flour, sifted
375 g mixed candied fruit, chopped
Icing sugar to dust
1
Preheat the oven to 180C/Gas4; grease a 20 x 2.5 cm cake tin; line the base and side with rice paper
2
Melt the chocolate in the microwave in 30 second bursts; grind the cinnamon, cloves and peppercorns until powdered and stir into the chocolate with the nutmeg
3
Place the sugar and honey in a pan and stir slowly to the boil, then boil for 30 seconds, stirring; remove from the heat and mix in the nuts, flour, candied fruit and chocolate; press the mixture into the cake tin, flatten with the back of a wet spoon and bake for 30 minutes
4
Cool in the tin for 5 minutes, then remove tin, leaving the rice paper on the panforte; cool on a wire and dust with icing sugar
