Panforte

Over many years, we have perfected this recipe, to reflect our memories of enjoying Panforte in Sienna, Italy, where this incredibly delicious cake was invented.

“Panforte dates back to at least the 13th century, in the Italian region of Tuscany. Documents from 1205, conserved in the State Archive of Siena, attest that bread flavored with pepper and honey (panes melati et pepati) was paid to the local monks and nuns of the monastery of Montecellesi as a tax, which was due on 7 February that year.” Wikipedia

Literally, panforte means 'strong bread', derived from the Latin fortis, which refers to the spicy flavour. Originally, the Sienese called it panpepato ('peppered bread'), due to the strong pepper used. The original dessert was composed of wheat flour, honey, spices, dried figs, jam and pine nuts and was flavoured with pepper.

We wanted to keep our recipe simple to prepare, with not too many ingredients, so it was easily accessible to everyone.

NB. You can buy rice paper at most continental deli’s, otherwise you can find the packets online. A traditional lamington tray has high sides, and measures approx 30cm x 20cm x 3cm. This recipe makes 1 x lamington tray, which makes 8 - 10 logs

2 cups honey

500g dark chocolate, chopped into pieces

250 gm raw hazelnuts

250 gm almonds

2 cups dried figs, cut in halves

2 tablespoons cinnamon

2 tablespoons mixed spice

1 cup plain flour (or 1.5 cups GF plain flour)

4 x sheets of rice paper

Preheat oven to 180°C. Line a lamington tray with non-stick baking paper, then cover the base of the tray with 2 x rice paper sheets.

In a saucepan, combine honey and chocolate. On a low temperature, stir until chocolate has melted. In a large bowl combine the nuts, dried figs, cinnamon, mixed spice and plain flour. Mix well.

Pour the chocolate syrup over nut mixture and mix well. Pour the mixture onto the tray, then place 2 more sheets of rice paper on top to cover the mixture.

Bake 170’C for 30 minutes. The mixture will still look wet, but as it cools, it will firm. Let cool before removing from tin. If not using rice paper, simply sprinkle icing sugar on the top as decoration, once cooled.

Makes 8 - 10 logs