Lyle's Luxury Panforte

Lyle's Luxury Panforte

Typically served with coffee or a glass of dessert wine at the end of a meal, this Italian spiced fruit and nut cake is sticky, chewy and utterly irresistible. It also lasts for weeks stored in an airtight container.


24 small slices


20 minutes


40-45 minutes


  • 110g blanched almonds
  • 110g blanched hazelnuts
  • 110g unsalted shelled pistachios
  • 150g soft dried figs, quartered
  • 75g mixed candied peel
  • 50g dried cranberries
  • 50g plain flour
  • 10g cocoa powder
  • 1 rounded tsp cinnamon
  • ½ rounded tsp mixed spice
  • 150g Lyle's Golden Syrup
  • 150g Tate & Lyle Golden Caster Sugar
  • 25g unsalted butter
  • Tate & Lyle Icing Sugar, to dust (optional)


  1. Preheat the oven to 170°C/150°C Fan, 325°F, Gas Mark 3.
  2. Combine the almonds, hazelnuts, pistachios, figs, peel and cranberries in a mixing bowl.
  3. In another bowl, sift together the flour, cocoa powder, cinnamon and mixed spice, and then stir into the fruit and nut mixture.
  4. Next, mix the Lyle’s Golden Syrup, Tate & Lyle Golden Caster Sugar and butter together in a small non-stick pan over a low heat and stir with a wooden spoon until very hot and the sugar has dissolved (about 5 mins), then add to the bowl of dry ingredients. Stir really well and spoon into the prepared tin, pressing down well to make sure the surface is level.
  5. Bake on the middle shelf of the oven for 40-45 mins until richly brown and bubbling a little at the sides. Remove, leave to cool slightly, then turn out onto a wire rack to cool completely. Lightly dust with icing sugar (optional) and cut into small slices to serve.