Maggie Beer

Barossa Panforte

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Step 1: Preheat oven to 180°C, butter and line an 18cm round cake tin.

Step 2: Put almonds in a greased shallow pan and bake until golden (about 8 minutes). Set aside to cool. Reduce oven to 140°C.

Step 3: Sift flour, cocoa, cinnamon and allspice. Mix well.

Step 4: Place honey and sugar in a saucepan, cook over a low heat for 8-10 minutes, until thickened and syrupy, stirring regularly. Remove from heat and mix into flour mixture.

Step 5: Then add in dried fruit, rind, juice (if needed) and roasted nuts. Stir until well combined - the mix will be thick and sticky.

Step 6: Place mixture into prepared tin (you may need to oil a spatula to spread evenly into the pan), bake for about 50 minutes or until firm.

Step 7: Remove from oven, turn out onto a cake tray, remove baking paper and allow to cool. Store in an airtight container and cut as needed.


  1. 1/2 cup plain flour
  2. 1/4 cup cocoa
  3. 2 tspn cinnamon
  4. 1/2 tspn allspice
  5. 1/2 cup honey
  6. 4 tbspn sugar
  7. 1 tbspn orange rind finely grated
  8. 1 tbspn lemon rind finely grated
  9. [unknown amount] 1 tbspn orange juice if needed
  10. [unknown amount] 1 pinch sea salt

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