This is a traditional Italian cake packed with nuts, spices and honey. Serve it in tiny slices with dessert wine or liqueur.

Easy

Edible rice paper (sheets)

Plain chocolate (70% cocoa)

Hazelnuts (shelled, lightly chopped)

Almonds (blanched) (lightly chopped)

Candied peel

Cinnamon

Allinson's

Is plain flour and all-purpose flour the same thing? In answer, yes and it is a staple baking ingredient in most kitchens.
We love Allinson’s Plain White Flour as it is expertly milled from British wheat. Whilst it doesn’t contain any raising agent, like Self-Raising Flour, it is often combined with baking powder or bicarbonate of soda in a recipe to create a beautiful rise in the oven.
This flour makes a whole host of bakes from scrummy scones to pretty tarts and pastries, producing a light and delicate texture. Also, a handy ingredient to have around when thickening sauces.

Allinson's Plain White Flour

Cocoa powder

Billington's

Psst. We have the secret to make your already awesome bakes phenomenal. Introducing the finest quality caster sugar for baking – Billington’s Golden Caster Sugar.
What is golden caster sugar? The perfect natural alternative to refined sugar. You can use it in the exact same way and quantity as caster sugar, however, this ingredient adds a magical touch to your bake; a warm golden colour and subtle buttery flavour, ideal for light and fluffy sponge cakes, satisfying shortbreads and dainty macaroons.

Billington's Unrefined Golden Caster Sugar

Honey

This is a traditional Italian cake packed with nuts, spices and honey. Serve it in tiny slices with dessert wine or liqueur.

Panforte

Pre heat oven to 160°c (fan 140°c, gas mark 3). Line a 20cm round cake tin with edible rice paper and lightly grease the edge of the tin.

Melt the chocolate and set aside. Place the nuts, peel, cinnamon, flour and cocoa powder in a mixing bowl.

Place the caster sugar and honey in a saucepan and heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes then pour over the nut mixture with the melted chocolate and mix well.

Pack the mixture into the prepared tin and bake for 25 minutess until set. Leave to cool completely in the tin, then turn out and serve in small thin slices.

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Panforte

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