Panforte di Siena

Step 1: Heat the oven to 350°F (300°F fan). Toast 5 ½ oz whole blanched almonds and 3 ½ oz hazelnuts on a tray for 8–10 minutes, until golden. Rub the hazelnuts in a towel to loosen the skins.

Step 2: Line the base of a 22 cm springform tin with 2 sheets edible wafer paper and the sides with baking paper. Lower the oven to 325°F (275°F fan).

Step 3: Mix the nuts, 4 oz candied orange peel, 2 ⅛ oz candied citron or lemon peel, 2 ⅝ oz plain flour, ½ oz cocoa powder, 1 ½ tsp ground cinnamon, ½ tsp ground coriander, ¼ tsp ground nutmeg, ¼ tsp ground cloves and ¼ tsp ground white pepper in a large bowl.

Step 4: Warm 5 ½ oz honey and 4 oz sugar in a small pan over a low heat, stirring, until the sugar dissolves, then simmer for 2–3 minutes until it reaches 250°F, or a drop in cold water forms a soft ball. Common mistake: overcooking the syrup; above 250°F the panforte bakes rock-hard.

Step 5: Pour the hot syrup over the dry mixture at once and stir quickly with a wooden spoon until everything is coated.

Step 6: Tip into the tin and press flat with a wet hand or the back of a wet spoon.

Step 7: Bake for 30 minutes, until the surface looks dull and set at the edges; it will still feel soft in the middle.

Step 8: Cool completely in the tin, then peel off the paper and dust with 2 tbsp icing sugar and a little cinnamon. Wrapped well, it keeps for weeks.