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Line a 20cm cake tin with Glad Bake paper
Utensil List
Sugar thermometer
50 gm sifted plain flour
1 tbsp cocoa powder
1 tsp ground nutmeg
1 tsp ground cinnamon
250g mixed glace fruit and peel
½ cup roasted hazelnuts
½ cup roasted almonds
¼ cup Wescobee honey
90g caster sugar
Icing sugar for dusting
Mix all the dried ingredients thoroughly.
In a small saucepan, slowly melt honey and sugar on a low heat.
Using a sugar thermometer, heat the sugar mixture to ‘softball’ stage (1150C).
Pour sugar and honey mixture into the dried ingredients mix and combine well.
Scoop mixture into lined cake tin and bake.
Cool in tin, then cut into small pieces or wedges.
Dust with icing sugar.
Preparation Cooking Time Baking Time
20 minutes 5 minutes 35 minutes, 150°C slow oven

This great Panforte will keep for 30 days in an airtight jar.