Panforte

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When I think of Siena I usually think of San Gimignano but this delicious Tuscan dessert made with honey, nuts and candied fruit is as close to Italy I can get. Enjoy this Gluten Free Italian Fruit Cake Recipe at the end of a meal with a sneaky port or coffee, or wrap up and give as a homemade Christmas gift

Vegan · Refined Sugar Free · Dairy Free

Makes 1 x 20cm / 8inch round

Serves 24-30

Ingredients

Dry

100g / ⅔ cup Anything But Ordinary Plain Flour

20g / ¼ cup cocoa powder

1 teaspoon cinnamon

¼ teaspoon flaxmeal

125g / small cup raw hazelnuts

125g / small cup raw almonds

60g / ⅓ cup dried apricots

60g / ⅓ cup dried pineapple

60 g / ⅓ cup dried figs

Wet

180g / ½ cup honey

100g / ⅓ cup coconut syrup

50g / 2½ tablespoons coconut oil

60g / ¼ cup dark chocolate, melted

Method

Preheat oven to 170 degrees Celsius. Line the base of a 20cm / 8inch round cake tin with baking paper.

Spread the hazelnuts and almonds on a baking tray and roast for 5-7 minutes.

Reduce oven temp to 150 degrees Celsius.

Sieve the Anything But Ordinary Plain Flour, cocoa, cinnamon and flaxmeal in a bowl. Chop the dried apricots, pineapple and figs into large chunks. Add to the flour mix with the roasted hazelnuts and almonds.

In a small saucepan measure the honey, coconut syrup and coconut oil. Stir over a low heat letting it come to a simmer once the oil has melted.

Reduce heat and simmer for 3 minutes.

Add the hot syrup and melted chocolate to the flour mix and stir well to combine. Tip into prepared tin, scraping the bowl clean with a spatula. Bake for 30 minutes at the reduced oven temp.

Cool in the tin on a wire rack and when completely cold remove from tin, wrap tightly and store covered for 24 hours before cutting.

Sprinkle with icing sugar and cut into thin wedges to serve. To store, keep well wrapped in an airtight container. It will keep for a couple of months.

Notes

Dried pineapple rings are best for this recipe as they can be cut into large chunks. The dried apricots can be cut into quarters and the figs, depending on their size, into 6 pieces. The fruit needs to be about the same size as the nuts.