This Christmas called for a change in gift ideas. Last year we had a blast making Salted Caramel Almonds, Limoncello, Dukkah and After Dinner Mints. But this year, with both J and I working pretty much right up till Christmas Day, we decided to keep things a bit more simple. On our list was Dark Spiced Gingerbread Men, Christmas Spiced Shortbread Cookies, Oreo Cheesecake Truffles, and as we have here, Panforte.

Panforte is a traditional Italian Christmas cake. Basically it’s a mix of nuts, dried fruits and spices bound by a honey and sugar syrup. For my birthday this year J gave me a beautiful Italian cook book featuring this Panforte di Siena. Traditionally Panforte is known for having 17 ingredients.. This recipe has only 15 – leaving out allspice and pepper. It’s sweet, sticky and spicy, and only a tiny wedge is needed for a decadent and festive supper.

The final item on the list is a Gingerbread House. I have never even thought about attempting such a feat – J on the other hand has rather fond memories of constructing this edible house with his lovely Gramma. So we thought we’d try it together this year. Nothing like bringing the family together on Christmas Eve to build and decorate a Gingerbread House!

Panforte di Siena
From Mama’s Italian Cookbook

Makes 10 – 12 slices

90 grams hazelnuts
115 grams almonds
85 grams mixed candied citrus peel, chopped
55 grams dried apricots, chopped
55 grams candied pineapple, chopped
grated rind of 1 orange
55 grams plain flour
2 Tbsp cocoa powder
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
175 grams honey
115 grams sugar
icing sugar for dusting

1. Preheat oven 180˚ C. Line a 20cm round springform cake tin with baking paper.
2. Separately toast both the almonds and hazelnuts on a baking tray for about 5 – 10 minutes. Turn the hazelnuts onto a teatowel and rub to remove skins. Coarsely chop both the almonds and hazelnuts.
3. Mix together the nuts, candied peel, apricots, pineapple and orange rind. Sift the flour, cocoa and spices into the bowl and mix well.
4. Place the sugar and honey in a small saucepan over a medium heat. Stit until sugar has dissolved. Bring to the boil and cook for 5 minutes, until thickened and starting to darken.
5. Stir the melted sugar and honey mixture into the bowl with the nut mixture, until well mixed. (At this point it is rather sticky. It may be easier to add nut mix to the saucepan instead.)
6. Press the mixture into the cake tin. Wet your hands and spread the mixture evenly in the tin.
7. Place in the pre-heated oven and bake for about 45 minutes or until golden. Transfer to a wire rack to cool. (It is definitely easiest to remove from tin while still warm – before the honey turns to concrete.)
8. When cool, carefully peel off baking paper. Dredge with icing sugar and cut into wedges.