Method

1. Preheat the oven to 150°C / Gas 2 and lightly toast the nuts until just golden brown (this will take about 5 minutes). Whilst the nuts are toasting, lightly grease an 18cm round cake tin and line the base and sides with non-stick baking paper, or the edible rice paper if using.
2. When the nuts are toasted, remove from the oven and allow to cool before adding to a large bowl with the dried fruit, ground almonds, cocoa powder and spices.  Give everything a quick mix and set to one side.
3. Heat together the sugar and agave in a saucepan over a medium heat until the sugar has dissolved, then increase the heat and bubble the mixture for 3 or 4 minutes.
4. Pour the hot mixture over the fruits and nuts and – working quickly – stir well to combine. Tip the mixture into the prepared tin and use the back of a large metal spoon to flatten – the mixture is very sticky so it helps to lightly grease or wet the spoon beforehand.
5. Pop the tin into the oven and bake the panforte for 40-45 minutes. It will still be quite soft after this time but will firm up as it cools, so be careful not to overcook it.
6. Allow to cool in the tin for a few minutes before removing and leaving to cool fully on a wire rack. Finally finish off with a generous dusting of icing sugar, then cut into small wedges to serve.

Like this Christmas recipe? Why not try our Peppermint Chocolate Cake?