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  • 200g (approximately 10) tasti ready to eat figs, chopped
  • 140g Tasti hazelnuts, lightly toasted and skins rubbed off
  • 70g Tasti brazil nuts, lightly toasted and roughly chopped
  • 70g Tasti blanched almonds, lightly toasted and roughly chopped
  • 125g dark chocolate, roughly chopped
  • finely grated rind of 1 orange
  • 1/2 cup flour
  • 3 tablespoons Dutch processed cocoa
  • 1-2 teaspoons mixed spice
  • 1/2 cup honey
  • 1/2 cup sugar
  • icing sugar or extra cocoa to dust


Preheat oven to 150 C and line a 20cm round cake tin with baking paper.
Combine figs, nuts, chocolate and orange in a bowl.  Sift over combined flour, cocoa and spice and mix well.
Place honey and sugar into a small saucepan and warm over a gentle heat, stirring to dissolve the sugar.  brush any sugar crystals off the side of the pan with a wet pastry brush.  Bring sugar mixture to the boil and boil for 2-3 minutes.
Pour hot syrup into the dry ingredients and mix well.  Press mixture into the cake tin and bake for  15-20 minutes until panforte is firm and starting to pull away from the sides of the tin.  Cool for a few minutes in the tin and then on a wire rack.  To store, wrap in plastic clingfilm and place in a sealed container in a cool spot.
Dust with icing sugar or cocoa to serve.
* Panforte is lovely with a creamy blue cheese.

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3 thoughts on “Panforte

  1. Helen, I’ve just had to re-print your recipe make again for this Christmas (Can’t find last year’s printout!!) But this is my favourite Panforte – I’ve made another well-known cooking author’s recipe, but your Panforte takes the cake. Thank you for the recipe.

  2. Thanks Helen for the recipe. I have now made your panforte several times and I just love it. It seems to get better as it ages a bit – if it lasts that long.