GF Chocolate Panforte

Panforte is an Italian festive treat. A dense, slightly chewy fruit cake that lasts brilliantly and is perfect alongside a coffee or a Christmas tipple. This one is gluten-free and incredibly easy to make. Perfect to give as a gift or have on hand to serve to guests.

GF Chocolate Panforte Photo: supplied

Ingredients

• 1 cup hazelnuts
• 1 cup almond
• 1 cup of dried fruit (I used an equal parts mix of diced apricots, goji berries and cranberries)
• ¼ cup cocoa
• ¾ cup GF flour (I used Healtheries)
• ¾ cups choc chips
• 3 teaspoons ground cinnamon
• ½ cup coconut sugar
• 1/3 cup runny honey

Method

Preheat oven to 150 degrees celsius. Place the nuts in an ovenproof dish and roast for 15 minutes. Lay the hazelnuts in a tea towel and rub to remove as much of the skin as possible (which can be discarded). Roughly chop the nuts and set them aside.

Combine the nuts, dried fruit, cocoa, flour, chocolate chips and cinnamon in a large bowl. Mix well.

Gently heat the sugar and honey in a small saucepan until liquid. Pour over the other ingredients and spend a few minutes mixing it well. This will be very sticky and you may need to use your hands for the last part.

Grease and line a 23cm round cake tin. Press the mixture very firmly and evenly into the tin. Use the back of the spoon to smooth out the top. Bake for 35 mins. Cool completely before removing from the tin and sprinkling with icing sugar. Store well wrapped or in an airtight container for up to 1 month. Can be frozen for up to 3 months.