Panforte

Method

Preheat the oven to 160C and line a 20cm round cake tin with rice paper. Gently warm the honey, sugar and butter together in a heavy-bottomed pan until the sugar dissolves, then remove from heat and let cool slightly. Combine all the ground spices with the flour, then mix in the almonds, hazelnuts and chopped candied peels. Pour the warm honey mixture into the dried ingredients and stir thoroughly until well combined and thick. Transfer the mixture into the prepared tin, pressing down firmly with an oiled spatula to create an even surface. Bake for 30-35 minutes until the edges are set but the centre remains slightly soft. Cool completely in the tin before turning out onto a wire rack. Once cool, dust generously with icing sugar and wrap in greaseproof paper to store, allowing the panforte to mature for 3-4 days before serving to develop its flavour.