Ingredients
• Cooking oil spray, for greasing
• 100g macadamias
• 125g Brazil nuts
• 100g glacé cherries
• 100g raisins, roughly chopped
• 100g sultanas
• 100g soft and juicy dried figs, roughly chopped
• 3⁄4 cup plain flour
• 2 Tbsp cocoa
• 200g dark chocolate, roughly chopped
• 2⁄3 cup honey
• 1⁄3 cup caster sugar
• Extra 1 tsp cocoa
• 1 Tbsp icing sugar
Method
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Preheat oven to 180°C. Grease a 20cm round cake tin with cooking oil spray and line with baking paper. Put nuts on an oven tray and bake for 10 minutes or until golden. Transfer to a bowl and set aside to cool.
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Add cherries, raisin, sultana, fig, flour, cocoa and 1⁄2 of the chocolate to cooled nuts. Stir to combine.
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Put remaining chocolate, honey and sugar in a small saucepan over a medium-low heat. Stir until melted and well combined. Bring mixture to the boil, then reduce heat and simmer for 2 minutes. Add honey mixture to nut mixture and stir to combine. Spoon into prepared tin and spread evenly, smoothing top.
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Bake for 40-45 minutes or until firm to touch. If panforte starts to colour too much, cover loosely with foil. Cool completely in tin.
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Turn out cake. Combine extra cocoa and icing sugar in a bowl. Dust panforte generously with mixture. Cut into thin wedges and serve.