Panforte

Pan Lining:
2 tablespoons flour
2 tablespoons ground almonds, hazelnuts or walnuts

Preheat oven to 300° F and adjust oven rack to center position. Brush an 8-inch cake pan or an 8-inch springform pan with butter. Place an 8-inch sheet of rice paper on the bottom of the pan. Brush paper with butter. In a small bowl, combine flour and nuts. Scatter mixture evenly over sides and bottom of the pan. Pat gently into place.

Cake:
1/2 cup flour
1 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup honey
1/2 cup granulated sugar
1/2 cup dates cut into small pieces
1/2 cup candied orange peel, cut into small pieces
1 cup almonds, hazelnuts or walnuts toasted and coarsely chopped

Topping:
2 tablespoons flour
1/2 teaspoon ground cinnamon

For final presentation:
sifted powdered (confectioner’s sugar) sugar

To toast nuts, preheat oven to 325° F. Place nuts in a single layer in an ungreased shallow baking sheet. Bake 5 to 10 minutes, stirring once or twice during toasting to aid in even browning. Remove from oven and let cool. If using hazelnuts, let the nuts cool for 4 to 5 minutes then rub vigorously to remove skins.

In a small bowl, combine 1/2 cup flour and spices, set aside.

In another small bowl, combine the ingredients for the topping.

In a medium saucepan over low heat, combine honey and sugar. Cook, stirring occasionally to prevent scorching, until mixture comes to a full boil. Stir in dried fruit and candied fruits and nuts. Sift in flour mixture; stir until well blended. Pour batter into prepared pan. Smooth top with a spatula. Sift reserved cinnamon-flour mixture over the top. Place cake in center of middle oven rack. Bake for 30 minutes. Remove from oven and cool on a wire rack.

Loosen from pan by running a small knife around perimeter (if using a Springform Pan, remove sides of springform pan). Invert onto a wire rack, letting excess cinnamon and flour fall away. Use knife to peel away the rice paper. Invert panforte again and transfer onto a wire rack. Dust top with powdered sugar.

When cool, it can be wrapped in plastic wrap and aluminum foil and stored in an airtight container for several weeks or frozen for up to six months. Serve at room temperature. Before serving, dust lightly with additional powered sugar. Cut into small wedges to serve.

Makes 16 servings.

Variations:
Chocolate Panforte - Add 4 ounces chopped semisweet chocolate to honey and sugar mixture after it is removed from the heat.
Dried Fruit Panforte - Substitute dried figs or apricots or raisins