• Cooking oil spray, for greasing
• 100g macadamias
• 125g Brazil nuts
• 100g glacé cherries
• 100g raisins, roughly chopped
• 100g sultanas
• 100g soft and juicy dried figs, roughly chopped
• 3⁄4 cup plain flour
• 2 Tbsp cocoa
• 200g dark chocolate, roughly chopped
• 2⁄3 cup honey
• 1⁄3 cup caster sugar
• Extra 1 tsp cocoa
• 1 Tbsp icing sugar
Preheat oven to 180°C. Grease a 20cm round cake tin with cooking oil spray and line with baking paper. Put nuts on an oven tray and bake for 10 minutes or until golden. Transfer to a bowl and set aside to cool.
Add cherries, raisin, sultana, fig, flour, cocoa and 1⁄2 of the chocolate to cooled nuts. Stir to combine.
Put remaining chocolate, honey and sugar in a small saucepan over a medium-low heat. Stir until melted and well combined. Bring mixture to the boil, then reduce heat and simmer for 2 minutes. Add honey mixture to nut mixture and stir to combine. Spoon into prepared tin and spread evenly, smoothing top.
Bake for 40-45 minutes or until firm to touch. If panforte starts to colour too much, cover loosely with foil. Cool completely in tin.
Turn out cake. Combine extra cocoa and icing sugar in a bowl. Dust panforte generously with mixture. Cut into thin wedges and serve.