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1
Sift the flour, cocoa, mixed spice, pepper and cinnamon into a large bowl.
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2
Stir in ginger and nuts, make a well in the centre.
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3
Warm the syrup in a saucepan over a low heat.
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4
Sprinkle in castor sugar and stir continuously until sugar has dissolved.
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5
Add vanilla essence and bring to the boil.
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6
Once the mixture is boiling remove it from the heat and allow the bubbles to subside.
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7
Pour the liquid into the well in the dry ingredients and mix with a sturdy wooden spoon until incorporated.
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8
The mixture become quite hard to mix.
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9
Press the dough into a well-greased 23cm spring-form cake tin lined with baking paper and press down firmly with your hands.
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10
If your hands get sticky, wet them slightly.
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11
Bake at 170 C for 30 minutes.
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12
The centre will be soft and the edges firm.
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13
Cool in tin for at least 30 minutes before turning out on to a cake rack.
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14
Cool thoroughly.
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15
If possible, keep the panforte in an airtight container 2 - 3 days.
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16
Serve dusted with a thick layer of icing sugar and cut into tiny wedges.
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17
If making small panforte, divide the mixture between four 10cm greased cake tins lined with baking paper.
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18
Bake at 170 C for 20 minutes.
