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2½ cups dried fruit, such as raisins, dried cranberries, mixed peel and/or chopped dried apricots or figs 1 cup almonds, toasted and very coarsely chopped 1 cup hazelnuts, toasted, skinned and halved ½ cup flour 2 tbsp good-quality cocoa 1 tsp cinnamon ½ cup honey ½ cup sugar 60g dark chocolate, chopped icing sugar, to dust
© Annabel Langbein Media
Preheat oven to 150°C fanbake. Thoroughly grease a 20cm-diameter springform cake tin and line the base with baking paper.
Combine fruit, nuts, flour, cocoa and cinnamon in a large bowl. Combine honey and sugar in a pot and boil until a little mixture dropped into a glass of cold water forms a soft ball. Remove from heat, add chocolate and stir until melted and the mixture is smooth. Pour into dry ingredients and quickly mix with a very strong wooden spoon until combined.
Press into prepared tin and bake until set (about 35 minutes). Remove from tin while still warm. When cool, dust liberally with icing sugar. Stored in an airtight container it will keep for weeks.
I often free-form small panfortes on the baking tray so I can cook a whole lot at one time without needing a lot of baking tins. They do tend to spread a little when they cook, so just round them up into tight circles with a flat knife after they come out of the oven then leave them to set and cool fully before you take them off the baking paper and store them.
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