Sugar Free Gluten Free Chocolate Xmas Cakes (4 mini)

Nov 28, 2017


Thanks to Rilka Warbanoff and Foodland.


225 gms                                   blanched Almonds - chopped

150 gms                                   blanched Hazelnuts - chopped

100 gms                                   dried Figs

100 gms                                   dried Cranberries

60 gms                                     unsweetened dark Chocolate - coarsely chopped

20 gms                                     baking Cocoa - sieved

1tspn                                        ground Cinnamon

1 tspn                                       ground white Pepper

175 mls                                    Honey


Preheat oven to 190C. Use baking paper to line the base and sides of 4 11cm-diameter cake tins, so that there are no gaps.

Combine nuts, figs, cranberries chocolate and cocoa with the cinnamon and white pepper in a bowl.

Stir in honey - mix well to combine, then spoon into the prepared cake tins, pressing well into the tins and smooth tops with a hot, wet spatula. Bake until dark and glossy (35 minutes). Cool completely in the tins (3-4 hours).

Wrap tightly in baking paper, then in wrapping of your choice. The flavour of the panforte will develop over time so it’s best eaten after a few days; it will keep wrapped for at least a month.