PANFORTE RECIPES

Steps:

• Heat oven to 150C/130C fan/gas 2. Grease and line the base of a 20cm springform cake tin with edible rice paper or baking parchment. Tip the nuts, candied peel and dried fruit into a bowl. Sift over the flour and spices, and mix together.
• Heat the honey, sugar and wine in a medium saucepan over a medium heat. Bubble for 3-4 mins until the sugar has melted. Pour the hot liquid over the fruit and nuts, then mix. Scrape the mixture into the tin and use the back of a wet metal spoon to flatten it. Bake for 35-40 mins until the surface is still soft but not sticky – it will firm up as it cools.
• Leave to cool in the tin for 10 mins, then remove using a palette knife to release any sticky edges. If using baking parchment, peel it off and discard it; the edible rice paper can be left on. Cool completely on a wire rack, then dust generously with icing sugar, rubbing the sugar gently into the surface. Cut into wedges to serve. Will keep wrapped in baking parchment in an airtight tin for one month.

Steps:

• 1. Line the base of a 22cm round tin or a 20cm square cake tin with rice paper.
  2. Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour.
  3. Preheat the oven to 150ºC/300ºF/gas 2.
  4. Blitz the figs in a food processor, then transfer to a saucepan with 1 splash of the booze, the honey and sugar. In a pestle and mortar, bash the cardamom pods, remove the seeds and crush, then add to the pan with the cinnamon, cloves and a good grating of nutmeg.
  5. Bring to the boil and simmer for 5 to 8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s very dry.
  6. Spoon into the tin and bake for 30 minutes.
  7. Remove from the oven and carefully press down a layer of rice paper on top. Return to the oven for 10 minutes, then remove and leave to cool in the tin.
  8. Thinly slice and dust with icing sugar, then serve with espresso.