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.
Preheat the oven to 170°C/150°C Fan, 325°F, Gas Mark 3.
Combine the almonds, hazelnuts, pistachios, figs, candied peel and cranberries in a mixing bowl.
In another bowl, sift together the flour, cocoa powder, cinnamon and mixed spice, and then stir into the fruit and nut mixture.
Next, mix 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.
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.
Ingredients – 14 items
Lyle's Luxury Panforte
Unsalted shelled pistachios
Soft dried figs, quartered
Chopped candied peel
Lyle’s Golden Syrup
Tate & Lyle Fairtrade Golden Caster Sugar
Unsalted butter, softened
Fairtrade Tate & Lyle Icing Sugar
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Ideal for baking and toppings, and a perfect companion for pancakes and porridge.View all products