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.


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.

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


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