Panforte

Method

1. Soak the raisins for a few hours and preferably let them dry overnight (keep the soaking liquid for a cocktail).
2. Preheat the oven to 160°C. Grease a springform tin (25 cm) and line with baking paper. Grease the baking paper and dust the base and sides with a tablespoon of cocoa powder. Set aside.
3. Melt the dark chocolate in the mixing bowl, 3 min / 50°C / speed 1. Scrape the sides clean and melt again 3 min / 50°C / speed 1, until the chocolate is fully melted.
4. Put the figs, prunes, apricots and dates in the mixing bowl and chop 15 sec / speed 7.
5. Add the almonds and other nuts and chop 3 sec / speed 5.
6. Add the flour, almond flour, speculaas spices and the cocoa powder and mix 10 sec / speed 3. Scrape the sides down.
7. Add the soaked raisins, 7 sec / speed 4.
8. Transfer the mixture to a large bowl and set aside.
9. Put the sugar and honey in the mixing bowl and cook 5 min / Varoma / speed 1. Add to the nut mixture and combine well with a spatula.
10. Transfer the mixture to the tin and smooth the top. Bake 30 to 35 minutes at 160°C. The centre will feel soft but firms up as it cools.
11. Leave to cool for 15 minutes, run a knife along the edge and remove the baking paper. Leave to cool completely on a rack.
12. Dust with icing sugar and serve, or store in an airtight container.