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What you’ll need

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For lining Edible rice paper or baking paper

flour

½ cup The Healthy Baker Plain Flour

cocoa

⅛ cup best quality cocoa

ground cinnamon

1 teaspoon ground cinnamon

nutmeg powder

pinch nutmeg

black pepper

1 teaspoon black pepper

mixed dried fruit

280g chopped dried fruit & soaked for 1 hr in verjus

orange

½ cup candied orange peel, roughly chopped

almonds

300g coarsely chopped mixed roasted nuts

butter

70g butter

sugar

⅓ cup sugar

honey

200g honey

icing sugar

for dusting icing sugar

1

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.

2

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.

3

Combine the butter, sugar and honey in a saucepan on medium and cook until the butter melts and you have a smooth consistency.

4

Bring to the boil and cook for 4 minutes, pour over the flour mixture and stir well.

5

Press mixture into the prepared tin and smooth the surface.

6

Cook for about 40 minutes then remove from the oven and cool in the tin.

7

Pan forte will last for weeks when wrapped tightly and stored in the fridge.