Fruit, nuts and spice - and all things nice, combine to make Amy Willcock's traditional Italian Panforte a sure fire success
  • Rating:
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 100 g hazelnuts, oasted and coarsely chopped
  • 120 g whole blanched almonds, toasted
  • 120 g candied lemon peel, chopped
  • 120 g candied orange peel, chopped
  • 40 g dried figs, coarsely chopped
  • zest of 1 lemons
  • 70 g rice flour
  • good grating of nutmeg
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • 150 g golden caster sugar
  • 60 g honey
  • 30 g unsalted butter
  • icing sugar, for dusting
  • 2 discs rice paper, each with a 20cm diameter

Tips and Suggestions

Aga Method
Put the tin on to the 4th set of runners in the Roasting Oven with the Cold Plain Shelf on the 2nd set of runners and bake for about 20 minutes. The edges of the cake should be firm but the centre still springy.
For 4 oven Aga owners, bake in the Baking Oven for 30-35 minutes using the Cold Plain shelf half way through baking if necessary.


1. Line a 20cm loose bottomed cake tin with baking parchment or Bake-O-Glide.

2. Set the oven to 180°C/gas 4. In a large bowl combine the nuts, candied peels, figs, lemon zest, flour, and spices.

3. Melt the sugar, honey and butter together in a saucepan and then pour over the dry ingredients and mix really well.

4. Put a piece of rice paper on the bottom of the prepared tin and spoon the Panforte mix onto it smoothing it down. It is best to do this with your hands - put your hand into a freezer bag to do this or wet it with a little cold water. Work quickly as the mix will stiffen. Bake for 30 minutes.

5. Cool in the tin on a wire rack. The Panforte will harden as it cools. The cake must be completely cold before removing from the tin.

6. Dust really well with icing sugar and store in an airtight tin - it will keep for several months if stored correctly.

Rate This Recipe