Tropical Panforte with Honey

Panforte is a classic Italian medieval-style Christmas cake made with dried fruits, nuts and spices. Panforte is a dense, chewy cake full of spice and honey . This recipe gives it a Hawaiian flair, adding Macadamia nuts and tropical dried fruit.

Panforte can be kept for several days, well wrapped, at room temperature or refrigerate for 2 to 3 weeks.

Ingredients:

Serves 16. Slice thinly.

• 1 cup blanched almonds
• 1 cup Macadamia Nuts
• 3/4 cup dried figs
• 3/4 cup candied orange and/or lemon peel ( use a good quality one or make your own)
• 1/4 cup dried pineapple
• 1/4 cup dried papaya
• 2/3 cup all purpose flour
• 2 Tablespoons cocoa powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 2/3 cup Big Island Bees Macadamia Nut Blossom honey
• 2/3 cup granulated sugar
• powdered sugar for dusting

Directions

1. Preheat oven to 325 degrees.
2. Spray a 9 to 10 inch springform pan with nonstick spray. Dust the inside with cocoa with cocoa powder, making sure to get it up the sides. Line the bottom with a round of parchment paper (this is optional but it makes it easier to remove from pan after baking).
3. Spread the almonds and Macadamia nuts on a baking sheet. Roast on center baking rack in oven for 8 minutes or until just fragrant , set aside.
4. In a food processor with a blade attachment, combine the figs, candied citrus peel and dried pineapple and papaya. Pulse the mixture just until finely diced.
5. Empty the diced fruit into a large mixing bowl and toss with the flour, cocoa powder, spices and salt until evenly combined. Add in the roasted nuts and toss.
6. In a medium sized saucepan, combine the honey and sugar. cook over medium high heat, whisking constantly until the mixture starts to bubble or until the temperature on a candy thermometer reads 240° F.
7. Quickly pour the hot honey syrup over the nut mixture in the bowl and use a greased spatula to stir well. Scrape the batter into the prepared pan and smooth the top. Start with a spatula and as the mixture cools enough to touch, use a damp hand to flatten the top.
8. Bake the panforte for 30 minutes - the center will feel soft . Your finger will come away clean when its done. Be careful not to overcook or it will become too firm when cooled.
9. Let the panforte cool on a wire rack for 15 minutes, then run a knife around pan to loosen. Remove the springform carefully, then let cool completely. Once cool, remove the bottom of the pan and peel away the parchment paper if you used it.
10. Sprinkle panforte with powdered sugar and rub it in with your hands.