Photo: Tara Fisher
- 100 g blanched hazelnuts
- 100 g Brazil nuts
- 100 g blanched almonds
- 75 g unsalted butter, diced, plus extra for greasing
- 100 g dark chocolate (70% cocoa solids), chopped
- 75 g plain flour
- 1 tbsp cocoa
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 175 g dried figs, quartered
- 100 g mixed peel
- zest of 1 orange
- 50 g light brown soft sugar
- 150 g clear honey
- 100 g maple syrup
- 1.5 tbsp icing sugar, for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Spread all the nuts out in a large roasting tin; toast in the oven for 8-10 minutes. Reduce the temperature to 140°C, fan 120°C, gas 1.
Grease and line the base and sides of a 23cm springform cake tin with baking paper.
Melt the chocolate in a bowl set over a pan of barely simmering water; set aside to cool slightly while you make the cake.
Place the flour, cocoa, spices, a pinch of salt, figs, peel and orange zest in a bowl and stir. Add the toasted nuts. You may want to cut the Brazil nuts in half; leave the rest whole.
Place the sugar, butter, honey and maple syrup in a small pan and gently heat. Stir until the mixture has melted, the sugar has dissolved and the mixture comes to the boil. Increase the heat and let the mixture boil for 7-8 minutes or until a sugar thermometer reaches 118°C or the 'soft ball stage'. (Or drop 1 teaspoon of syrup into a glass of cold water; if the syrup becomes a soft ball it's ready.)
Pour the sugar mixture over the fruit and nut mixture and stir; fold in the melted chocolate.
Spoon the mixture into the prepared tin and bake for 50-55 minutes. The mixture will appear uncooked when you remove it from the oven, but it will set as it cools. The top of the panforte should look slightly bubbly.
Leave to cool completely; remove from the tin and dust the top with icing sugar.
Get ahead: make up to 2 weeks ahead; store in a cool place.
Kitchen secret: wrap it in baking paper with a colourful ribbon and serve with coffee.