Dark chocolate, fig, & ginger panforté

With Christmas around the corner, Sofia was looking for a recipe for something different. This recipe is a gem. It fits the 'something different' bill, and it's pretty easy to make.

Let dark chocolate, fig, and ginger panforté adorn your Christmas party table. Enjoy!

The history of panforté

Panforté di Siena (pahn-For-teh) is a cross between fruit cake, candy, and honey cake. it's a specialty sweet which originated in Siena, Italy and dates back to the 13th century.

The name panforté, 'strong bread,' is due to its strong, spicy flavor. In Italy it's also called Siena cake.

Originally a Christmas pastry, panforté is now enjoyed year round by Italian cuisine enthusiasts.

Serves 16

Preparation time: 1 hour | Difficulty: Easy


  • 1½ cups plain flour
  • ¼ cup Cadbury Bourneville Cocoa
  • 2 teaspoons cinnamon
  • 1 cup blanched almonds, toasted
  • 1 cup pistachio nuts
  • 200g dried figs, stems discarded, roughly chopped
  • 60g glacé ginger, roughly chopped
  • 1 cup honey
  • 1 cup caster sugar
  • 100g Cadbury dark baking chocolate, roughly chopped


  • Sift together the flour, cocoa, and cinnamon
  • Combine the nuts, fruit, and flour in a large bowl
  • Combine the honey and sugar in a small saucepan and bring to the boil
  • Simmer for 3 minutes stirring occasionally
  • Stir through the chocolate until melted then remove from heat
  • Pour into the bowl with the nuts and fruit and mix until well combined
  • Press the mixture into a greased and lined 23cm round pan
  • Bake in a moderately slow oven 160°C for 30 minutes
  • Cool in pan before turning out and slicing

Sofia's serving suggestion

Sofia usually makes Italian cake for the Christmas season, but it's wonderful any time of the year. It's best eaten, sliced into very thin slices, served after dinner with a good port or a dessert wine, tea or coffee.

Recipe and image source

Everyday Gourmet | Trish McKenzie, Cadbury Kitchen