Fig and Apricot Panforte
This Tuscan speciality from Siena is meant to be cut into thin slices and savoured. It's made with nuts and candied fruits and plenty of spices, including chilli and black pepper for an intense bite. Here we’ve used dried figs and tart NZ apricots for added tang, but you could use any dried fruit or nuts depending on your preference.
Ingredients
150g dried figs
150g dried apricots
2 Tbsp amaretto, other nut or orange liqueur, or port
6 Tbsp cocoa
150g whole almonds
150g roasted hazelnuts
50g ground almonds
100g flour
1 tsp cinnamon
1 tsp ground ginger
½ tsp ground cloves
½ tsp freshly grated nutmeg
½ tsp black pepper
A good pinch of chilli flakes
A pinch of salt
150g honey
150g sugar
Icing sugar, for dusting
Method
Chop the figs and apricots and mix them with the amaretto. Set aside, ideally overnight.
Preheat the oven to 160°C and oil a 20cm cake tin. Line the tin with baking paper, oil, then dust the tin with 1 Tbsp of the cocoa.
Put the almonds on a tray and toast until lightly golden, approximately 10 minutes. Set aside to cool. If you are using raw hazelnuts, toast them in the same manner, then put them into a clean tea towel for 5 minutes to cool and rub to remove the hazelnut skins.
In a large bowl, mix together the ground almonds, remaining cocoa, flour, spices, and salt. Add the nuts and dried fruit and mix well.
Heat the honey and sugar in a pot until the sugar has dissolved and the mix is just starting to bubble at the edges (115°C if you have a thermometer).
Working quickly, pour the hot syrup over the nut mix and use a wooden spoon to combine well. The mix will be very thick and hard to mix. Put into the tin and use your hands, dampened with water, to flatten it evenly.
Bake for 30-35 minutes (the mix will feel slightly soft when touched). Cool for 20 minutes, then remove from the tin and allow to cool completely on a rack. When cool, remove the baking paper and dust generously all over with icing sugar.
This will keep for weeks if wrapped tightly in baking or greaseproof paper and kept in an airtight container in a cool, dark place.