Jo Pratt's Christmas Pistachio Panforte

Panforte, an Italian Christmas cake, is deliciously dense, fruity and chewy


Preheat the oven to 170C/150C fan/gas 3. Grease and line the base of a 20cm (8in) sandwich tin with baking parchment.

Place the pistachios, almonds, figs and mixed peel in a heatproof bowl. Sift over the cinnamon, mixed spice, cocoa and flour and stir to combine.

Put the butter, honey and brown sugar in a pan, over a medium heat, and stir until the mixture has melted together and just comes to the boil.

Pour on top of the dry ingredients, and mix well with a wooden spoon. Transfer to the sandwich tin and press down with the back of the spoon, making the surface level.

Place in the oven for 45 minutes, until it is bubbling slightly. Remove from the oven and leave until completely cool, before removing from the tin, and dusting with icing sugar.



Icing Sugar. To Serve
Soft Brown Sugar Sifted 150g (5½oz)
Runny Honey 150g (5½oz)
Plain Flour 50g (1oz)
Butter 25g (1oz)
Mixed Spice ½ tsp
Cocoa Powder. Sifted 2 tbsp
Ground Cinnamon 1 tsp
Dried Figs. Quartered 175g (6oz)
Mixed Peel 100g (3½oz)
Blanched Almonds 150g (5½oz)
Shelled Pistachios 150g (5½oz)

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