Makes 15 • Prep 30 mins • Cooking 40 mins
Pan forte is not too sweet and feels like a very grown-up treat. Especially when cut into little squares and handed around with coffee.
What you’ll need
For lining Edible rice paper or baking paper
½ cup The Healthy Baker Plain Flour
⅛ cup best quality cocoa
1 teaspoon ground cinnamon
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
⅓ cup sugar
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.