Pistachio & Ginger Panforte

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Prep 30minBake 40-45minMakes 12-16 serves

Place the oven rack in the lower third of the oven and preheat to 170°C/340°F (150°C/300°F fan-forced). Brush a shallow 20cm/8in round cake tin (base measurement) with the melted butter to grease. Line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of baking paper.
Sift the flour, cocoa, spices and salt into a large bowl, stir in all the fruit and nuts.
Put the honey, sugars and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined (see Baker's Tips). Immediately, press mixture firmly and evenly into prepared tin.
Bake for 40-45 minutes. Cool in the pan. Remove from pan and dust liberally with icing sugar. Serve in thin wedges.

Edible confectioner's rice paper sheets are available from Asian grocers, delicatessens and specialty food stores. Don't confuse it with Asian rice paper that is used to make rice paper rolls.
Before adding the hot honey syrup to the fruit and nut mixture, place a tea towel under the bowl to stop it from slipping when mixing.
This panforte will keep wrapped well in plastic wrap at room temperature in a cool spot for up to 1 month.

Prep 30minBake 40-45minMakes 12-16 serves

Place the oven rack in the lower third of the oven and preheat to 170°C/340°F (150°C/300°F fan-forced). Brush a shallow 20cm/8in round cake tin (base measurement) with the melted butter to grease. Line the base with a circle of rice paper, cutting the sheets to fit. Line the sides with a strip of baking paper.
Sift the flour, cocoa, spices and salt into a large bowl, stir in all the fruit and nuts.
Put the honey, sugars and water in a small saucepan. Stir over low heat, without boiling, until the sugar dissolves. Bring to the boil and simmer, uncovered and without stirring, for 5 minutes. Immediately pour the hot syrup and vanilla over the fruit and nut mixture and, working quickly, stir with a wooden spoon until well combined (see Baker's Tips). Immediately, press mixture firmly and evenly into prepared tin.
Bake for 40-45 minutes. Cool in the pan. Remove from pan and dust liberally with icing sugar. Serve in thin wedges.

Edible confectioner's rice paper sheets are available from Asian grocers, delicatessens and specialty food stores. Don't confuse it with Asian rice paper that is used to make rice paper rolls.
Before adding the hot honey syrup to the fruit and nut mixture, place a tea towel under the bowl to stop it from slipping when mixing.
This panforte will keep wrapped well in plastic wrap at room temperature in a cool spot for up to 1 month.