Ingredients
Method
1.Preheat oven to 150°C. Lightly spray and line base and sides of a 20cm springform pan with baking paper.
2.In a bowl, combine dates, cherries, almonds, chocolate, spices and zest.
3.In a medium saucepan, combine sugar, honey and butter. Heat on medium, stirring, until starting to melt – do not stir again or sugar will crystallise.
4.Bring to the boil and cook 3-5 minutes, until a little caramel dropped into cold water forms a soft ball when moulded between fingers. Working quickly, pour caramel over nut mixture, mixing well. Pour into prepared pan. Smooth top with a spatula. Bake 10-15 minutes. Allow to cool.
5.If mixture has not set, place in fridge. Dust with icing sugar, cut into wedges and serve with coffee.
Use a doily to create the pattern on the panforte. Place over the cake, dust liberally with icing sugar and carefully lift off. Use any combination of nuts you like.
Note