What you’ll need
½ cup The Healthy Baker Plain Flour
⅛ cup best quality cocoa
1 teaspoon ground cinnamon
pinch nutmeg
1 teaspoon black pepper
280g chopped dried fruit & soaked for 1 hr in verjus
½ cup candied orange peel, roughly chopped
300g coarsely chopped mixed roasted nuts
70g butter
⅓ cup sugar
200g honey
for dusting icing sugar
Preheat oven to 180C. Then grease and line a 20cm square or round cake tin and line the base and sides with the rice paper or baking paper.
Combine the flour, cocoa and spices in a large bowl, then strain the dried fruit and add this to the flour mixture. Add the nuts and mix well.
Combine the butter, sugar and honey in a saucepan on medium and cook until the butter melts and you have a smooth consistency.
Bring to the boil and cook for 4 minutes, pour over the flour mixture and stir well.
Press mixture into the prepared tin and smooth the surface.
Cook for about 40 minutes then remove from the oven and cool in the tin.
Pan forte will last for weeks when wrapped tightly and stored in the fridge.
