Italian Fruity Nut Cake

Italian Fruity Nut Cake

The cake is inspired by the Italian Panforte. It is enjoyed in small pieces, a bit like chocolates.

Ingredients

50 g Butter
200 g Coarsely Chopped almonds
150 g Coarsely Chopped Dried dates
150 g Coarsely Chopped Dried apricots
100 g Dried cranberries
100 g Coarsely Chopped walnut kernels
60 g Wheat flour
Cinnamon
tsp Nutmeg
tsp Ground coriander
tsp Ground cloves
125 g Honey
125 g Icing sugar
Caster sugar

Instructions

Step 1

  • Melt the butter in a pan over a high heat, taking care not to burn it.

Step 2

  • Add the almonds and brown lightly over a medium heat for approximately 5 minutes - stirring occasionally.

Step 3

  • Mix the dried fruit, walnuts, flour and spices together with the lightly browned almonds in a bowl.

Step 4

  • Put the honey and sugar in a small, heavy-based pan and stir on a high heat, for approximately 3 minutes - until frothy and golden.

Step 5

  • Add this to the fruit mixture. Leave to cool down until just warm and then mix well using your fingers.

Step 6

  • Cover a circular baking dish (approximately 22 cm in diameter) with baking paper. Put the mixture into the bottom of the dish and smooth the surface with a damp spoon.

Step 7

  • Place a piece of baking paper over the top and put the dish on the middle shelf of the oven and cook for 45 minutes at 150 °.

Step 8

  • Leave the cake to cool completely in the dish after cooking.

Step 9

  • Remove the cake from the dish the next day, decorate and cut into small pieces.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

This cake can be kept covered in the refrigerator for approximately 1 month.

https://www.arlafoods.co.uk/recipes/italian-fruity-nut-cake/