panforte slice

makes about 24 pieces

200 g (7 oz) dark chocolate, melted

235 g (8½ oz/1½ cups) blanched almonds, toasted

225 g (8 oz/1½ cups) pistachio nuts

75 g (2½ oz/½ cup) finely chopped candied citrus peel

150 g (5½ oz) chopped dried apricots, sultanas (golden raisins) or figs

525 g (1 lb 2½ oz/1½ cups) honey, warmed

150 g (5½ oz/1 cup) plain (all-purpose) flour or rice flour, sifted

2 tablespoons raw cacao powder, sifted

½ teaspoon mixed (pumpkin pie) spice

1 teaspoon ground cinnamon

Preheat the oven to 160°C (315°F/Gas 2–3). Line an 18 × 28 cm (7 × 11¼ inch) slice tin with baking paper.

Put the chocolate, nuts, citrus peel and dried apricots in a large bowl. Stir in the warm honey until well combined.

Combine the flour, cacao powder, mixed spice and cinnamon in a separate bowl then fold through the chocolate mixture until well combined. Spread the mixture into the prepared tin and bake for 45 minutes, or until just set — the slice should be slightly moist, similar to a brownie.

Remove from the oven and allow to cool completely in the tin before cutting into portions and serving.