- 100g butter, softened
- 150g brown sugar
- 3 eggs, lightly beaten
- 3 tbsp honey
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 400g Christmas fruit mince – find the master recipe here
- 375g dark chocolate (70% cocoa solids), roughly chopped
- 100g roasted blanched hazelnuts, finely chopped
- 100g roasted blanched almonds, finely chopped
- 125g plain flour, sifted
- Preheat oven to 160˚C (140˚C fan forced). Grease and line the base of a 22cm diameter cake tin with baking paper.
- Beat together butter and brown sugar until pale and fluffy. Add eggs, honey, orange zest and vanilla and continue beating until smooth. Stir in the fruit mince, chocolate and nuts. Fold in the flour until well mixed.
- Spoon the mixture into the prepared tin and smooth the top. Bake for 40-45 minutes, until cooked around the edges but slightly soft in the middle. The cake will firm up as it cools.
- Leave to cool in the tin for 30 minutes, then remove from the tin and cool on a rack.
This cake resembles a traditional panforte. Serve thin slices with poached fruit and mascarpone.