Panforte

Recipe by Smeg Chef Elke Travers

Makes a 30cm x 20cm cake

Use the convection function – top and bottom heat with no fan – to create this traditional chewy Italian cake, rich in fruit and nuts with hints of chocolate and spice.

500ml orange juice

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

700g honey

600g raw almonds, skin on

200g raw pistachio

100g dried frigs, chopped

100g currants

100g dates, chopped

75g cocoa

Icing sugar, to serve

Set oven to convection function and pre-heat to 160⁰. Line a 22cm round cake tin with baking paper.

Pour orange juice in a medium saucepan and bring to the boil over low heat.  Add cinnamon, cloves and honey, stir until combined and return to the boil.  Simmer for two minutes, add remaining ingredients and stir to mix well.

Pour into prepared tin and bake for one hour until firm to the touch.

Cool, dust with icing sugar and serve in thin slices.

Recipe created with the Smeg Classic Compact Speed Oven.