The flavour-hit of sour cherry enlivens this take on the Sienese classic - an ideal treat to close a meal or open as a gift.
225 gmblanched almonds, coarsely chopped150 gmblanched hazelnuts, coarsely chopped100 gm eachdried figs and dried sour cherries, coarsely chopped30 gmdark chocolate (64% cocoa solids), coarsely chopped20 gmDutch-process cocoa, sieved, plus 25gm extra for dusting2 tspground cinnamon½ tspground white pepper175 gmhoney75 gmcaster sugar
Preheat oven to 190C. Use one large sheet of baking paper to line the base and sides of a 22cm-diameter cake tin, so that there are no gaps (don’t worry about creases). Combine nuts, figs, sour cherries, chocolate and cocoa with half the cinnamon and ½ tsp ground white pepper in a bowl.
Stir honey and sugar in a small saucepan over medium heat until sugar dissolves, then cook without boiling until syrupy (2-3 minutes).
Working quickly, pour honey mixture over nut mixture and mix well to combine, then spoon into prepared cake tin, presssing well into tin and smooth top with a hot, wet spatula. Bake until
dark and glossy (35-40 minutes). Cool completely in tin (3-4 hours).
Combine extra cocoa with remaining cinnamon, remove panforte from tin and dust top with cocoa. Wrap tightly in baking paper, then in wrapping of your choice. The flavour of panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for up to a month.