Ingredients for 6 people

  • 150g honey​
  • 280g caster sugar​
  • 300g candied peel​
  • 250g unpeeled almonds​
  • 150g 00 flour​
  • 1g grated nutmeg​
  • 1 tsp ground coriander​
  • 3g ground cinnamon ​
  • 1 tbs De Nigris Gold Label Balsamic Vinegar​
  • About 10g of icing sugar – to dust

For the recipe

Pour the sugar and honey into a saucepan and cook on a gentle heat until melted together. Transfer the mix to a bowl and add the candied peel and  almonds, mixing well together. Add the flour and then mix in all the remaining ingredients (except the icing sugar) and De Nigris Recipe Gold Label Balsamic Vinegar until well combined.

Grease and line a 20cm cake tin with parchment paper. Pour the cake mix  and press and flatten it with a wet metal spoon.

Dust the panforte with Icing sugar (make sure to cover it completely) and cook it in a pre heated oven at 220C degrees (200C fan) for 20 minutes.

Remove from the oven, leave it to cool down for a couple of minutes, remove from the baking tin and dredge it again with more icing sugar. Serve cut into wedges.