Panforte

Credit to the book....
Food with Attitude, Kate Fay & Jeremy Turner (a Hodder Moa book, published 2005, NZ)

Mum made this and loved it. Gave it away as gifts this Christmas.

-Annie Mantell's Panforte-

160g runny hunny
150g castor sugar
125g whole blanched almonds
125g hazel nuts
750g of Lexia raisins or plump fat raisins
1tblsp orange zest
1tblsp lemon zest
1 1/2 tsp ground cinnamon
1 1/2 tsp mixed spice
125g plain sifted flour
2tblsp cocoa

Preheat oven to 160 deg C. Grease and line a 25cm springform cake tin and line with baking paper. Melt honey and sugar gently in the saucepan, and slowly bring to a simmer. Simmer mixture until sugar and honey are combined. This should only take a few mins. Set mixture aside, combine the other ingredients in a large bowl. Add the honey and sugar mixture and mix well. (best to mix with your hand to ensure the nuts and raisins are well covered) The mixture will look dry. With wet hands, press mixture into the prepared tin, packing it down tightly. Bake for 45 mins. Until top is lightly browned and crunchy. Cool, remove from tin, and cut into 30-40 small pieces. (or cut from block when required to eat and serve.)