Yields12 Servings
 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

Preheat the oven to 180C/Gas4; grease a 20 x 2.5 cm cake tin; line the base and side with rice paper


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


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


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

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