Fig and orange panforte

Take this historic Italian dessert and make it your own with our delicious fig and orange panforte recipe. The fruit, nuts and spices make it so festive, creating a perfect after-xmas-dinner treat.

By Jo Wilcox
  • 25 mins preparation
  • 30 mins cooking
  • Serves 16
  • Print


  • 2 cup whole lightly roasted nuts – hazelnuts, brazil nuts, almonds, etc
  • 1 cup mix diced dried figs and other diced dried fruit, eg apricots, dates, pear, cherries etc
  • 6 cubes crystallised ginger, roughly chopped
  • 1 tablespoon grated orange zest
  • 1/3 cup rice flour (for gluten free), or plain flour
  • 2 tablespoon cocoa powder
  • 1 teaspoon mixed spice
  • 1/2 cup chopped dark chocolate**
  • 3/4 cup honey
  • 30 gram coconut oil (for dairy free), or butter


  • 1
    Preheat oven to 165°C. Line a 21cm round cake tin with baking paper.
  • 2
    In a big bowl, combine all ingredients, except honey and oil/butter. Mix well.
  • 3
    In a small pan, melt honey and oil/butter until bubbling. Pour into dry ingredients and mix until everything is coated evenly.
  • 4
    Transfer to tin and press down firmly with back of a spoon to smooth the top. Bake for 25-30 minutes until just set in the centre. Cool in tin.
  • 5
    Once cold, cut into wedges and wrap in baking paper and ribbon for gifts, or store in an airtight container. It will keep for about 2 weeks.


**Check label if eating dairy free.

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