Panforte

Instructions

1. Preheat the oven to 150°C (140°C fan) /300°F/gas mark 2. Grease and line the base of a 15cm (6in) cake tin and 9 bun tins with a disc of parchment.

2. Spread the nuts out in a single layer on a baking sheet and toast in the oven for 5–10 minutes, until pale golden. Take care not to overbake them.

3. Transfer the nuts to a bowl and add the chopped apricots, chopped figs, ginger, flour and ground spices. Mix until well combined.

4. Place the sugar and honey in a pan, heat gently, stirring until the sugar has dissolved and the mixture comes to the boil.

5. Remove from the heat and add the fruit and nut mixture. Mix quickly stirring until well combined. Take care the honey mixture will be very hot and can give a nasty burn.

6. Place half the mixture in the cake tin and flatten with the back of a spoon or a palette knife. Divide the remaining mixture between the bun tins and press down to level the top.